Why it works: Egg and parmesan cheese are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,368 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Consomme Aux Ceufs Roches
Ingredients
Directions
Prepare
Poach the eggs carefully.
Serve
Place the poached eggs in a tureen without breaking them.
Pour 3 pints of consommé over the eggs.
Serve with grated Parmesan cheese if desired.
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.
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Egg + parmesan cheesetop 18% of all pairsSmell alikemoderateCooked 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
- Provide the main protein, setting firmly when poached and forming the body of the dish.
- Consommé
- Supplies the clear, savoury liquid that surrounds the eggs and carries the flavour.
- Parmesan cheese
- Adds a salty, savoury note to the broth when sprinkled on top.
The step that matters
Poach the eggs carefully. Eggs are most likely to break or turn ragged if the water is boiling hard or the eggs are added too roughly. Gentle simmering keeps the whites set around the yolks, so the eggs hold their shape when moved to the tureen.
“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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