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Eggs with Tomatoes

Eggs cooked with stewed tomatoes, butter, and milk, served on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Eggs with Tomatoes

Ingredients

Directions

Prepare

  1. Beat the eggs slightly with the milk in a bowl.

Cook

  1. In a chafing dish, combine the butter, tomatoes, and seasonings, and heat thoroughly.

  2. Once heated, add the eggs and stir from the bottom until firm.

  3. Stir in the parsley and serve 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Tomato + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together2,226 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Eggs
Set into soft curds that give the dish its main body and structure.
Stewed tomatoes
Add moisture, acidity and flavour that contrast with the rich eggs.
Butter
Adds richness and fat, helping the eggs stay tender and glossy as they cook.
Milk
Thins the beaten eggs slightly, giving a softer, more tender curd when set.

The step that matters

Stir the eggs from the bottom until firm. Eggs cook quickly in hot liquid. Constant gentle stirring keeps curds small and tender; leaving them still lets them overcook into a rubbery layer.

Swap the tomato

How well each one fits the dish's main ingredients (egg, parsley, pepper, butter, milk):

  1. Potatofits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Tomatothe original

Fit is the average pairing score against egg, parsley, pepper, butter, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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