Skip to main content
Main

Buttered Eggs

A dish of eggs cooked with melted butter, served on toast or as a sauce for fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Buttered Eggs

Ingredients

Directions

Prepare

  1. Beat the eggs together in a bowl until well mixed.

  2. Melt the butter in a basin set over boiling water.

Make the eggs

  1. Pour the melted butter into the eggs in a saucepan.

  2. Hold the saucepan over low heat, shaking it as it warms.

  3. Pour the mixture back and forth between the saucepan and a basin to prevent curdling.

  4. Continue stirring until the mixture is boiling hot.

Serve

  1. Serve on toasted bread or as a sauce for salt fish or red herrings.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set into a thick, creamy texture as they are gently heated.
Fresh butter
Adds richness and a smooth, silky mouthfeel to the eggs.

The step that matters

Pour the mixture back and forth between the saucepan and a basin. Moving the mixture between vessels cools it slightly and spreads the heat, so the egg proteins thicken smoothly rather than curdling into lumps.

“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.

More buttered eggs recipes

Indian 3 See all 55 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes