Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Bread Pancakes
Ingredients
Directions
Prepare
Beat the eggs very well and season with salt.
Soak the bread slices in the egg mixture for 1 hour.
Cook and serve
Fry the soaked bread slices until golden brown.
Serve hot.
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.
Photo for illustrative purposes only · Contact us to use it
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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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Bind the soaked bread and set into a golden, custard-like coating when fried.
- Bread
- Absorbs the egg mixture and forms the soft, tender body of the pancake.
The step that matters
Soak the bread slices for 1 hour. The bread must absorb enough egg to become moist throughout; too little soaking leaves dry centers, while over-soaking can make slices fall apart in the pan.
“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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