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Quail, Poached and Roasted with Warm Egg Yolk and Asparagus Salad

By bbcfood · From Open Recipes · 16 ingredients
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Why it works: Quail and asparagus share more aroma than cooks usually use. They rank in the top 5% of all ingredient pairs, and 29 recipes mention both. Both carry 2-nonanone, which smells fruity, floral. The science ↓

The recipe

Serves 4
Prep2 hr
Cook1 hr

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Quail + asparagustop 5% of all pairs
    Aroma overlapstrong
    Mentioned together29 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Thyme + olivetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,641 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  3. Butter + white winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,039 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Thyme + white winetop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,495 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Olive + vinegartop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together10,843 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

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

Flavor stand-ins for the thyme

How well each one fits the dish's main ingredients (quail, olive, butter, white wine, vinegar, asparagus, egg):

  1. Tarragonbetter flavor fit
  2. Garlicabout as good a flavor fit
  3. Parsleyabout as good a flavor fit
  4. Thymethe original

Fit is the average pairing score against quail, olive, butter, white wine, vinegar, asparagus, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).