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Shirred Eggs

Eggs cooked in buttered dishes, seasoned with salt and pepper, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Shirred 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

  1. Butter individual shirred egg dishes.

  2. Break one or two eggs into each dish.

  3. Sprinkle with coarse sea salt and black pepper.

Bake and serve

  1. Place in a 350°F (175°C) oven to cook.

  2. When nearly cooked, add a small piece of butter on each egg.

  3. Serve in the dishes in which they were cooked.

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

    Shared aroma: decanal (soap, orange peel).

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

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
Set to a soft, tender texture as they cook in the dish.
Butter
Adds richness and a silky mouthfeel to the finished eggs.

The step that matters

Adding the butter near the end of cooking. Adding butter when the eggs are nearly set lets it melt over the surface without overcooking the whites. Egg proteins firm quickly with heat, so timing this step helps keep the yolks runny and tender.

“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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