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Eggs Au Miroir

Eggs au Miroir is eggs cooked in butter and served on gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Eggs Au Miroir

Ingredients

Directions

Cook the eggs

  1. Heat a cutlet pan over medium heat and add a bit of butter.

  2. Once melted, break in 5 to 6 eggs and sprinkle with pepper and coarse sea salt.

  3. Cook until the whites are set and the eggs are done.

Plate

  1. Use a plain cutter to cut each egg out separately.

  2. Place the eggs on a dish with strong gravy underneath.

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).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Form the main body of the dish, with set whites and a soft yolk providing richness.
Butter
Adds fat and flavor and helps keep the eggs from sticking to the pan.
Strong gravy
Provides a savory, moist base that the eggs sit on and flavors the dish.

The step that matters

Cook until the whites are set. Egg white proteins firm up as they heat, so the whites turn opaque while the yolk can stay soft. Too much heat toughens the whites and makes the yolk firm and rubbery.

“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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