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Mixed Eggs and Bacon

A quick scramble of eggs and 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 and fry

  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 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
Proteins set with gentle heat, binding the bacon into a soft, firm mass.
Bacon
Renders fat for frying and adds savory, browned flavor to the dish.

The step that matters

Stirring the eggs until firm. Egg proteins set as they heat. Cooking past that point squeezes out moisture and turns the eggs dry and rubbery, so remove them while still soft and moist.

“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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