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Eggs a LA Curraccas

A scrambled egg dish with dried beef, tomatoes, cheese, butter, and hard‑boiled eggs, served on crackers or toast.

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Eggs a LA Curraccas

Ingredients

Directions

  1. Put onion first in the melted butter, then tomatoes, beef, eggs, cheese and seasoning, each in quick succession. Stir like scrambled eggs.

  2. Serve on very flaky crackers or toast squares.

  3. Garnish with the hard-boiled eggs, sliced.

Nutrition, whole recipe (rough)

615Calories
42 gProtein
42 gFat
17 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Beef100g cooked250
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Tomato1 medium (123g)22
Cayenne1 tsp (1.8g)6
Salt1 tsp (6g)0

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

By North End Club (Chicago, Ill.). 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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  2. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 recipes

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

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

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

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

  5. Tomato + cheesetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,896 recipes

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

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, creamy scramble that binds the other ingredients together.
Dried beef
Adds salty, savory flavor and a chewy texture throughout the scramble.
Butter
Carries the onion and adds richness and fat for a smooth texture.
Stewed tomatoes
Add moisture and gentle acidity that balance the salty beef and eggs.
Grated cheese
Melts into the eggs, adding savory richness and body.

The step that matters

Stir like scrambled eggs. Eggs set quickly over heat, so stirring gently and removing them while still slightly moist keeps the mixture creamy rather than dry and rubbery.

Swap the tomato

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

  1. Potatofits better
  2. Chivefits better
  3. Asparagusfits about as well
  4. Tomatothe original

Fit is the average pairing score against beef, onion, cheese, butter, egg. 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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