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Savoury Scrambled Eggs

A quick dish of beaten eggs cooked with milk and meat extract, served on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Savoury Scrambled Eggs

Ingredients

Directions

Prepare

  1. Beat the egg in a bowl.

  2. Add the milk and meat extract, and mix well.

Cook and serve

  1. Melt a little butter in a saucepan over medium heat.

  2. Pour in the egg mixture and keep beating with a fork until the egg is set.

  3. Serve on a slice of hot buttered toast.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 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

Egg
Sets into soft curds as it cooks, giving the dish its body and structure.
Milk
Adds moisture and softness, keeping the eggs tender rather than dry.
Butter
Adds fat and flavour and keeps the eggs from sticking to the pan.

The step that matters

Keep beating until the egg is set. Constant stirring over medium heat breaks the egg into small, even curds. If the egg is left to sit, it sets in large lumps and overcooks on the bottom, becoming 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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