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Hungarian Toast

A toasted bread dish fried in lard after soaking in milk and dipping in egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Hungarian Toast

Ingredients

Directions

  1. Soak the sliced bread or rolls in a little milk.

  2. Dip the soaked bread in beaten eggs mixed with a pinch of salt.

  3. Fry in a skillet with hot lard until pink and crisp.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Sliced bread or rolls
Absorbs the milk and egg mixture, becoming soft inside as it fries.
Milk
Softens the bread so it can take up the egg mixture evenly.
Eggs
Set into a coating that cooks firm and golden in the pan.
Lard
Conducts heat and fries the outside to a crisp, browned crust.

The step that matters

Fry in hot lard. The lard must be hot enough to set the egg coating quickly. If it is too cool, the bread absorbs fat and turns greasy instead of crisp, and the coating may stay pale and soggy.

“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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