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Breakfast

Buttered Eggs with Shredded Wheat Biscuit Toast

A breakfast dish of buttered eggs served on toasted shredded wheat biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Wheat and biscuit match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 116 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Buttered Eggs with Shredded Wheat Biscuit Toast

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Split and toast the Shredded Wheat Biscuits.

  2. Break each egg into a saucer.

  3. Melt 1 tablespoon of butter in a pan until hot.

Cook and serve

  1. Slip an egg into the pan and cook until the white is set, then turn it over.

  2. Place the cooked egg on a half of the toasted Shredded Wheat Biscuit.

  3. Repeat for each egg until all are served.

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. Wheat + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Butter + wheattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

  3. Butter + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + wheattop 19% of all pairs
    Smell alikemoderate
    Cooked together2,225 recipes

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

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

What each ingredient does

Eggs
Set proteins give the cooked eggs their structure and firm white around a soft yolk.
Butter
Adds fat and richness, and its milk solids brown lightly in the hot pan for flavour.
Shredded wheat biscuits
Toasting gives the crisp, sturdy base that holds the cooked egg.

The step that matters

Turning the egg once the white is set. Turning too early breaks the still-liquid white and spreads it, while waiting too long dries the yolk. Cooking until the white is set, then turning gently, keeps the yolk soft and the egg intact.

“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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