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Matzos with Scrambled Eggs

A dish of matzot mixed with scrambled eggs, sweetened with sugar and cooked in goose fat.

From an old cookbook · modernised transcription
By New Orleans Federation of Clubs · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Matzos with Scrambled Eggs

Ingredients

Directions

Prepare the matzos

  1. Break the matzos into small pieces in a colander.

  2. Pour boiling water through them, drain quickly; they should be moist but not soggy.

Scramble the eggs

  1. Beat the eggs well, fold the matzos in lightly.

  2. Heat the goose fat in a pan, add the egg mixture.

  3. Scrape and scramble carefully with a spoon from the bottom of the pan, adding sugar while scrambling.

  4. Cook gently until the eggs are set.

  5. Serve immediately.

Nutrition, whole recipe (rough)

127Calories
6 gProtein
5 gFat
13 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Goosenot in our table0

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

By New Orleans Federation of Clubs. 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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Matzos
Soaked briefly in boiling water, they soften and add body to the eggs without turning soggy.
Eggs
Set as they cook, binding the matzos pieces together into a scramble.
Goose fat
Adds richness and carries heat evenly so the eggs cook without sticking.
Sugar
Adds sweetness that balances the savory richness of the fat and eggs.

The step that matters

Cook gently until the eggs are set. High heat makes egg proteins tighten quickly and squeeze out water, leaving the scramble dry and rubbery. Gentle heat with constant scraping keeps the curds 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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