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Egg Toast

A slice of toasted bread topped with a boiled egg, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Egg Toast

Ingredients

Directions

Toast the bread

  1. Brown the slice of bread over coals until nicely toasted.

  2. Dip the toasted bread in the hot, slightly salted water.

  3. Butter the bread and set it aside.

Cook and serve the egg

  1. In boiling water, cook the egg until the white has hardened.

  2. Place the cooked egg on top of the buttered toast.

  3. Season the egg with butter and a pinch of salt.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bread
Provides the base that the toast and egg rest on, with a toasted crust for flavour.
Egg
Adds protein that sets when cooked, giving the toast a rich, substantial topping.
Butter
Adds fat and richness to the toast and seasons the egg.

“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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