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Eggs in Green Peppers

Eggs baked in green peppers with buttered crumbs or minced ham, served on browned bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Ham and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Eggs in Green Peppers

Ingredients

Directions

Prepare the peppers

  1. Wash the green peppers and cut them lengthwise into two sections.

  2. Remove the seeds and invert them on a sieve to drain.

Fill and bake

  1. Sprinkle a few buttered crumbs in each pepper, or use minced ham and crumbs moistened with cream.

  2. Carefully break an egg into each half pepper and season lightly with salt and pepper.

  3. Bake until the egg whites are set.

Serve

  1. Serve on rounds of bread that have been lightly browned in butter.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

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

  5. Ham + creamtop 22% of all pairs
    Smell alikelow
    Cooked together1,370 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 a firm, sliceable filling as the whites cook, while the yolks stay soft.
Green peppers
Hold the egg in a cup shape and soften as they bake, adding a mild vegetable flavor.
Heavy cream
Moistens the crumbs and minced ham, keeping the filling tender rather than dry.
Buttered crumbs
Add fat and a light golden crunch to the filling around the egg.
Bread
Forms a crisp, buttery base for serving, browned in butter for flavor.

The step that matters

Bake until the egg whites are set. Egg whites set at roughly 60 to 70 °C while yolks stay runny, so stopping too early leaves raw whites and overbaking makes the yolks chalky 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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