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Fried Eggs

Fried eggs served with sautéed mushrooms, minced green chili, and clear stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Olive and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 4,571 recipes. Both carry trans,trans-2,4-nonadienal, which smells fatty, green. The science ↓

Fried Eggs

Oven, in the book's wordsA quick oven

Ingredients

Directions

Fry the eggs

  1. Fry the eggs in olive oil until cooked, then transfer to a hot dish.

Make the mushroom sauce

  1. In the same pan, cook the mushrooms and minced chili in the oil.

  2. Add the clear stock and cook until the mushrooms are done.

  3. Pour the mushroom mixture around the fried eggs before serving.

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. Olive + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together4,571 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  2. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  4. Egg + mushroomtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

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

  5. Egg + olivetop 31% of all pairs
    Smell alikemoderate
    Cooked together15,340 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Set and firm when fried, forming the main body of the dish.
Mushrooms
Release moisture and savoury flavour as they cook, forming the sauce base.
Clear stock
Adds liquid and savoury depth, letting the mushrooms soften and form a light sauce.
Green chili
Adds heat and fresh aroma to the mushroom mixture.

The step that matters

Cooking the mushrooms until done. Mushrooms release a lot of water as they cook. If the pan is crowded or too cool, they steam instead of browning, so the sauce turns watery and loses savoury flavour. Cook until the liquid has reduced and the mushrooms are 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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