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Eggs As Tripe

Eggs with pickled onions, butter, flour, stock, cream, and croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread 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 ↓

Eggs As Tripe

Ingredients

Directions

Prepare

  1. Cut the hard-boiled eggs into slices.

  2. Peel the pickled onions and fry them in butter over low heat.

Make the sauce

  1. Dredge the onions with flour, then add stock and cream.

  2. Stew gently until the onions are tender, seasoning with salt and pepper.

  3. Add the egg slices and heat through, moving the pan to the side of the fire.

Serve

  1. Turn the mixture onto a hot dish, garnish with croutons, and 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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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-boiled eggs
Form the main body of the dish and absorb the flavour of the creamy sauce as they heat through.
Small pickling onions
Provide the tender, tangy-sweet vegetable base that softens as the dish stews.
Butter
Adds fat and richness and helps the onions brown lightly at the start.
All-purpose flour
Thickens the stock and cream into a smooth sauce that coats the onions and eggs.
Stock
Supplies savoury liquid that cooks the onions gently and forms the base of the sauce.
Cream
Adds richness and body to the sauce, giving it a smooth, velvety texture.

The step that matters

Heating the egg slices through. Egg whites turn rubbery and eggs can toughen if held at a high heat, so the pan should be moved to the cooler side of the fire and the eggs warmed gently just until heated through.

Swap the onion

How well each one fits the dish's main ingredients (egg, butter, flour, cream, pepper, bread):

  1. Leekfits better
  2. Spinachfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against egg, butter, flour, cream, pepper, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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