Why it works: Beef and egg are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Collops and Eggs
Ingredients
Directions
Cut the bacon, pickled beef, or hung mutton into thin slices and broil them until nicely cooked.
Place the cooked collops in a dish near the fire.
In a saucepan, bring water to a boil.
Crack as many eggs as you have collops into a cup, then pour them into the boiling water one by one.
When the egg whites begin to harden and are clear, lift them out with an egg slice.
Place the poached eggs on top of the collops.
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.
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Beef + eggtop 31% of all pairsSmell alikemoderateCooked together8,305 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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