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Plovers Eggs

A dish of boiled plover eggs served hot or cold with Italian sauce and croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and sauce are a kitchen classic. They rank in the top 39% of all ingredient pairs, and cooks put them together in 10,895 recipes. The science ↓

Plovers Eggs

Ingredients

Directions

Cook the eggs

  1. Boil the plover's eggs gently for ten minutes.

  2. Transfer them to cold water.

Serve

  1. Serve them hot or cold in a napkin or a wax basket.

  2. Alternatively, peel the shells off and arrange them on a plate.

  3. Pour Italian sauce over the eggs and garnish with croutons.

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 + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 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

Plover's eggs
Provide the main ingredient, whose firm set white and rich yolk form the dish.

The step that matters

Boil the plover's eggs gently for ten minutes. Gentle boiling keeps the eggs from cracking and the whites tender, while the yolk sets fully. Transferring them to cold water halts cooking so the yolk does not overcook and turn grey at the edge.

“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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