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Eggs in Dariole Moulds

Eggs baked or poached in small moulds with ham, truffles, butter, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Truffle and butter are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Eggs in Dariole Moulds

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the moulds

  1. Preheat the oven to 400°F (200°C).

  2. Butter 6 dariole moulds and sprinkle the insides with chopped truffles or herbs and minced ham.

Fill and cook

  1. Break an egg into each mould and season with pepper and salt.

  2. Place a small piece of butter on top of each egg.

  3. Poach in the oven for 5 to 6 minutes or in a saucepan of boiling water covering the moulds.

Serve

  1. Turn out onto a dish and pour over a little gravy or sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set into a firm yet tender custard-like texture as they cook in the mould.
Butter
Adds richness and moisture, coating the egg as it poaches.
Ham
Adds savoury, salty flavour to the egg.
Truffles
Provide an earthy, aromatic flavour; chervil and parsley may replace them.

The step that matters

Poaching in the oven or water. Eggs cook quickly once heat reaches them, so 5 to 6 minutes is enough to set the white while keeping the yolk soft. Overcooking makes the yolk firm and the texture rubbery.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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