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Mixed Eggs and Bacon

A quick scramble of eggs and diced bacon, seasoned with salt and pepper, served with hot pickles for decoration.

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

Cook the bacon

  1. Cut the bacon into dice-sized squares.

  2. Fry the bacon in a pan over medium heat until browned, being careful not to burn it.

Make the scramble

  1. In a bowl, crack the eggs and season with salt and pepper, then strain them.

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

  3. Turn the mixture out onto a dish and decorate 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 into a soft, firm mass when heated, forming the body of the scramble.
Bacon
Adds savory flavor and fat to the pan, and browns to give color and crisp texture.

The step that matters

Straining the eggs before cooking. Straining removes the chalazae and any stringy or lumpy bits, giving a smoother, more even set. Stirring until the mixture is firm, rather than past it, keeps the eggs tender instead of 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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