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Scrambled Eggs, No. 1

Scrambled eggs cooked with butter and salt, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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. 1

Ingredients

Directions

Prepare

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

  2. Beat the eggs until very light.

  3. Heat the remaining butter in a frying pan until hot.

Cook

  1. Pour in the eggs and add the salt.

  2. Stir the eggs until they are nearly as thick as desired.

Serve

  1. Keep the serving dish warm, but not hot enough to cook the eggs.

  2. Serve immediately.

  3. Add pepper at the table to preserve the color.

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, tender curds as their proteins firm up with gentle heat.
Butter
Adds richness and moisture, and keeps the eggs from sticking to the pan.

The step that matters

Stir the eggs over gentle heat. Egg proteins set as they heat. Stirring keeps the curds small and tender. High heat or overcooking squeezes out moisture, leaving the eggs 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.

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