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Eggs with Cheese

A quick scrambled egg dish flavored with cheese, butter, onion, paprika, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Eggs with Cheese

Ingredients

Directions

  1. In a hot pan, mix grated cheese, butter, onion (or onion juice), paprika, and a little salt until the cheese melts.

  2. Break the eggs into a bowl, pour them into the cheese mixture, reduce the flame, and stir until cooked.

  3. Stir in chopped parsley and serve with toast.

Nutrition, whole recipe (rough)

337Calories
15 gProtein
26 gFat
11 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  2. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Cheese + oniontop 16% of all pairs
    Smell alikemoderate
    Cooked together4,849 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

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

What each ingredient does

Eggs
Set into soft curds as they cook, giving the dish its main structure and body.
Grated cheese
Melts into the pan to add richness and a savoury, creamy texture.
Butter
Adds fat that keeps the eggs tender and helps prevent sticking.
Onion juice
Adds savoury aroma and flavour without adding bulk to the eggs.

The step that matters

Reduce the flame before adding the eggs. Eggs proteins set quickly over high heat, turning rubbery and dry. Lower heat and gentle stirring keep the curds soft and creamy.

Swap the onion

How well each one fits the dish's main ingredients (cheese, egg, butter):

  1. Asparagusfits better
  2. Potatofits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against cheese, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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