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Battered Eggs with Mushrooms

A fried dish of mushrooms coated in an egg and flour batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Mushroom and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Battered Eggs with Mushrooms

Ingredients

Directions

Prepare the batter

  1. Beat the eggs and mix in the milk.

  2. In a separate bowl, combine flour, salt, and pepper.

Coat and fry

  1. Dip the sliced mushrooms into the egg mixture.

  2. Coat the dipped mushrooms with the flour mixture.

  3. Heat oil in a pan over medium heat.

  4. Fry the battered mushrooms until golden brown.

  5. Serve hot.

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

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

  2. Mushroom + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together2,231 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the coating and help it adhere to the mushrooms while setting as they cook.
Flour
Forms the dry coating that crisps and browns during frying.
Milk
Thins the egg mixture so it coats the mushrooms evenly.
Mushrooms
Provide the tender filling that the batter surrounds.

The step that matters

Fry the battered mushrooms until golden brown. Frying at the right heat sets the egg and flour coating into a crisp shell before the mushrooms release moisture. Oil that is too cool lets the batter absorb grease and turn soggy, while oil that is too hot can brown the outside before the mushrooms cook through.

“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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