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Eggs with Mushrooms

A sautéed mushroom and egg dish cooked with butter, cream, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Eggs with Mushrooms

Ingredients

Directions

Prepare the mushrooms

  1. Wash the mushrooms and peel them.

  2. Cut the mushrooms into small pieces.

Cook the mushrooms

  1. Melt the butter in a saucepan over low heat.

  2. Add the mushrooms and cook slowly for 10 minutes.

  3. Stir in the cream, cover, and let simmer for 10 minutes.

Make the omelette and serve

  1. Whisk the eggs until yolks and whites are mixed.

  2. Add the eggs to the mushrooms and season with pepper and salt.

  3. Stir constantly until desired consistency is reached.

  4. Serve immediately.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  4. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Mushrooms
Give the omelette its bulk and savoury, earthy flavour as they soften and release moisture.
Eggs
Set as they heat, forming the soft structure that holds the omelette together.
Butter
Adds richness and fat for flavour, and helps the mushrooms brown gently in the pan.
Cream
Adds moisture and richness, producing a softer, creamier texture in the set eggs.

The step that matters

Stir constantly until desired consistency is reached. Eggs go from creamy to rubbery quickly once they overheat. Constant stirring over gentle heat keeps the curds small and tender, so stop cooking as soon as they reach the texture you want.

“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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