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Mixed Eggs and Bacon

A dish of eggs cooked with diced bacon, seasoned with pepper, and garnished with hot pickles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mixed Eggs and Bacon

Ingredients

Directions

Prepare the bacon

  1. Cut the bacon into dice-sized squares.

  2. Fry the bacon in a skillet over medium heat until browned, but do not burn it.

Cook and serve

  1. In a bowl, crack the eggs and strain them. Season with pepper.

  2. Add the eggs to the bacon and stir until the mixture is firm.

  3. Transfer the mixture to a serving dish and garnish with hot pickles.

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 + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
Set and bind into a soft, firm mass as they cook.
Bacon
Adds fat and savoury flavour, and browns to give the dish its taste.

The step that matters

Stirring the eggs until firm. Eggs thicken as their proteins coagulate with heat. Removing them from the pan while still glossy and slightly loose lets residual heat finish the set without drying or curdling them into rubbery pieces.

“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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