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Eggs with Chickens' Livers

A dish of chicken livers baked with eggs and truffles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and truffle are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 2,209 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Eggs with Chickens' Livers

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. Season the livers with pepper and coarse sea salt.

  2. Arrange the livers in a fireproof baking dish, adding a little butter between each.

Bake and serve

  1. Bake in a 400°F (200°C) oven for a few minutes.

  2. Remove from the oven and crack an egg between each liver.

  3. Sprinkle with chopped truffles and add a little butter on top.

  4. Return to the oven until the eggs are cooked, then serve immediately.

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. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Chicken + truffletop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Liver + truffletop 14% of all pairs
    Smell alikelow
    Cooked together395 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  4. Chicken + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Chickens' livers
Provide the rich, savoury base that the eggs are baked on.
New-laid eggs
Set as they cook, forming a soft, creamy topping over the livers.
Butter
Adds richness and moisture, helping the livers and eggs cook gently.
Chopped truffles
Add a deep, earthy aroma to the finished dish.

The step that matters

Returning the eggs to the oven. Eggs set quickly once heat reaches the white and yolk, so leaving them in too long makes the yolks firm and chalky. Checking early keeps the yolks soft while the whites are just set.

“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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