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Haddock Dried with Poached Eggs

A smoked haddock is gently cooked, then topped with butter, pepper, and poached eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Haddock and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 764 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Haddock Dried with Poached Eggs

Ingredients

Directions

Cook the haddock

  1. Place the smoked haddock in a baking dish or frying pan with a little water.

  2. Cover with an inverted plate or dish.

  3. Cook gently on the stove or in the oven for about 10 minutes.

Finish and serve

  1. Remove the bone from the haddock.

  2. Place it on a hot dish.

  3. Spread a little butter on top.

  4. Sprinkle with pepper.

  5. Add the poached eggs on top.

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. Haddock + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Haddock + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes
  5. Haddock + peppertop 30% of all pairs
    Smell alikelow
    Cooked together696 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Smoked haddock
Forms the main body of the dish and carries its smoky, savoury flavour.
Butter
Adds richness and a smooth mouthfeel to the fish on the hot dish.
Poached eggs
Add soft, runny yolk that enriches the fish and adds creamy texture.

The step that matters

Cook gently under the cover. Gentle heat with a little water and a cover lets the haddock cook through by gentle steaming. High heat would toughen the flesh and dry it out.

“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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