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Frizzled Ham and Eggs

A dish of ham and eggs cooked together in a skillet.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Frizzled Ham and Eggs

one large omelet or two small ones

Ingredients

Directions

Prepare the ham and eggs

  1. Take bits of boiled or fried ham and chop finely.

  2. Place the ham in a skillet prepared with butter or beef drippings.

  3. Pour four to six well beaten eggs over the ham.

  4. When heated through, season with pepper and salt, stir together, and cook until browned.

  5. Turn over without stirring.

Make the omelet and bake

  1. Beat seven eggs separately, add one teaspoon flour, one teaspoon salt, and a pint of warm milk.

  2. Bake the mixture for twenty minutes to make one large omelet or two small ones.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
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 Women of the First Congregational Church (Marysville, Ohio). 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Set and bind the ham and the omelet, giving structure as they cook.
Flour
Thickens the beaten egg and milk mixture, giving the omelet a more tender body.
Milk
Adds moisture and softness to the omelet so it stays tender rather than dry.
Ham (in the method)
Provides savory flavor and salt-cured richness that the eggs carry through the dish.

The step that matters

Turn over without stirring. Once the eggs begin to set, stirring breaks up the forming curds and tears the layer. Leaving it still lets a continuous set layer form that can be turned cleanly and browned.

“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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