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Fried Tomatoes and Poached Eggs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Tomato and egg are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 5,890 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fried Tomatoes and Poached Eggs

Oven, in the book's wordsA moderate oven

Ingredients

Directions

  1. Fry the tomatoes as directed in the preceding recipe.

  2. Place a poached egg on each slice of fried tomato.

  3. Serve on individual dishes.

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. Tomato + eggtop 34% of all pairs
    Smell alikelow
    Cooked together5,890 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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