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Eggs a LA Golden Rod

Eggs served with milk toast, chopped egg whites, strained yolks, and parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Eggs a LA Golden Rod

Oven, in the book's wordsA warm oven

Ingredients

Directions

  1. Prepare milk toast and add the chopped whites of the hard-cooked eggs to the sauce.

  2. Strain the yolks through a strainer and sprinkle them over the top.

  3. Garnish with parsley.

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

    Shared aroma: 2-undecenal (sweet).

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

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

  3. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Hard-cooked eggs
Chopped whites add body and protein-based texture to the milk sauce, while strained yolks give the golden topping.
Milk
Forms the liquid base of the sauce that soaks into the toast and carries the chopped egg whites.
Bread
Soaks up the milk sauce to become a soft, tender base for the eggs.

Swap the parsley

How well each one fits the dish's main ingredients (egg, milk, bread):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Parsleythe original
  4. Capersfits about as well

Fit is the average pairing score against egg, milk, 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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