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Vermicelli Toast

A toast topped with a sauce made from hard‑cooked egg yolks and optionally chopped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Vermicelli Toast

Ingredients

Directions

  1. Prepare cream toast and place it on a serving plate.

  2. Press the hard-cooked yolks through a ricer or vegetable press onto the toast.

  3. If desired, finely chop the egg whites and sprinkle them over the sauce.

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. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Hard-cooked egg yolks
Provide the rich flavour and crumbly, fine texture of the pressed topping.
Cream toast
Forms the base that holds the pressed yolk topping.

The step that matters

Press the yolks through a ricer. Pressing works best when the yolks are fully cooked, cooled and fairly dry. Moist or underdone yolks clump instead of falling as fine, even strands, so the topping looks uneven.

“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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