Name: Baked Eggs
Ingredients: 12 eggs; 2 tablespoons butter; 1 cup powdered crackers; 1½ cups milk; pepper to taste; coarse sea salt to taste

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Eggs

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

Hard boil the eggs and cut them in half.
Remove the yolks and mash them finely.
Mix the mashed yolks with butter, powdered crackers, milk, pepper, and salt.

Bake

Place the egg whites in a baking dish and pour the yolk mixture over them.
Bake at 350°F (175°C) for 15 minutes.

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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Egg + milktop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Milk + peppertop 22% of all pairs

Smell alikemoderate

Cooked together26,984 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Eggs: The whites set to form the base, while the mashed yolks make the rich filling.
Butter: Adds fat and richness to the mashed yolk mixture.
Powdered crackers: Thickens the yolk mixture so it holds together in the dish.
Milk: Moistens the yolk mixture, keeping the filling soft as it bakes.

“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.