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Breakfast

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Ham and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Breakfast

Ingredients

Directions

  1. Prepare the fricandeau by cooking it until tender.

  2. Broil the ham until it is heated through and slightly crispy.

  3. Poach the eggs in simmering water until the whites are set and yolks are runny.

  4. Serve the fricandeau, ham, and poached eggs together, drizzling honey over the eggs if desired.

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. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Egg + honeytop 33% of all pairs
    Smell alikelow
    Cooked together2,150 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Ham + honeytop 35% of all pairs
    Smell alikemoderate
    Cooked together12 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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