Skip to main content
Main

Scrambled Eggs, No. L

Scrambled eggs cooked in butter with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Egg and butter 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 ↓

Scrambled Eggs, No. L

Ingredients

Directions

Prepare

  1. Cut half of the butter into small bits and add it to the eggs.

  2. Beat the eggs very light.

Cook

  1. Melt the remaining butter in a frying pan over medium heat.

  2. Pour the eggs into the hot butter and add the salt.

  3. Stir until the eggs are nearly as thick as desired.

Serve

  1. Warm the serving dish (but do not heat it enough to cook the eggs) and serve immediately.

  2. Add pepper at the table to preserve the color of the eggs.

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. Egg + buttertop 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

Eggs
Set into soft curds when stirred with heat, forming the body of the dish.
Butter
Adds fat and richness, and keeps the eggs moist and silky rather than dry.

The step that matters

Stir until the eggs are nearly as thick as desired. Eggs keep cooking from residual heat after leaving the pan. Stopping when they look slightly underdone keeps them soft and creamy instead of dry and rubbery.

“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.

More scrambled eggs recipes

Cheese 16on Toast 16with Tomatoes 16with Ham 11with Asparagus 10with Mushrooms 10 See all 310 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes