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Scrambled Eggs with Beef

A dish of scrambled eggs mixed with finely chopped dried beef.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Scrambled Eggs with Beef

Ingredients

Directions

Prepare

  1. Chop the dried beef very finely.

Cook

  1. In a skillet, heat equal parts of lard and butter until hot.

  2. Add the chopped beef and heat for a few minutes.

  3. Beat the eggs and season with salt.

  4. Pour the eggs into the skillet and scramble until cooked to your liking.

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. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: decanal (soap, orange peel).

  3. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

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

What each ingredient does

Dried beef
Provides salty, savory flavor and a chewy bite throughout the eggs.
Eggs
Set into soft curds as they cook, forming the body of the dish.
Lard
Fat that coats the skillet and carries flavor while the beef heats.
Butter
Adds richness and a rounded, buttery flavor to the fat in the pan.

The step that matters

Scrambling the eggs. Eggs cooked over high heat or left too long turn rubbery and dry, because the proteins tighten and squeeze out moisture. Stirring gently over moderate heat and removing them while still slightly glossy keeps them 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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