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Minced Egg on Toast

A toasted bread topped with a thickened mixture of chopped egg whites, milk, flour, butter, pepper, and salt, finished with pressed yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Minced Egg on Toast

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs for 10 minutes.

  2. Chop the egg whites finely.

Make and serve

  1. In a bowl, mix the chopped egg whites with milk, flour, butter, pepper, and salt until thick.

  2. Serve the mixture on slices of buttered toast.

  3. Press the yolks through a sieve over the 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Flour + buttertop 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).

Flour and butter 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

Eggs
Cooked egg whites give the mixture body and a soft, set texture.
Flour
Thickens the milk and egg mixture so it holds together.
Milk
Adds moisture and softness to the mixture.
Butter
Adds richness and fat to the mixture and the toast.

The step that matters

Boil the eggs for 10 minutes. Boiling for the full time sets the yolks and whites firmly enough to chop and press. Boiling much longer can leave a grey-green ring around the yolk and a rubbery white, which affects texture and flavour.

“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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