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Breakfast

Buttered Eggs with Cheese

Eggs baked with melted cheese and butter, served hot on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Parmesan cheese and butter are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Buttered Eggs with Cheese

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Melt the butter in a dish.

  3. Add a layer of grated cheese and let it melt.

Bake and serve

  1. Break in the eggs and sprinkle a little cheese on top.

  2. Brown in the oven or before the fire.

  3. Serve hot, either in the dish or on buttered toast.

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. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Eggs
Proteins set when heated, giving the dish its body and firm white around a soft yolk.
Parmesan cheese
Melts into a savoury layer that browns in the heat, adding salty, nutty flavour.
Butter
Adds fat and richness, and coats the dish so the cheese and eggs do not stick.

The step that matters

Brown in the oven or before the fire.. Egg whites set as they heat while yolks stay soft. Leaving them too long makes the whites rubbery and the yolks dry and chalky, so watch closely as the cheese browns.

“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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