Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Stirred Eggs on Toast
3 personsIngredients
Directions
Prepare
Whip the eggs up well, add a dessertspoonful of water for each egg, and pepper and salt to taste.
Cook
Heat the butter in a frying-pan, stir in the eggs over a mild fire.
Keep stirring the mixture with a knife, removing the egg which sets around the sides and on the bottom of the frying-pan.
Take the mixture from the fire directly when it gets uniformly thick.
Do not cook until the eggs are hard.
Serve
Place the stirred eggs on the toast, and serve on a very hot dish.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 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.
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.
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Egg + peppertop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and pepper barely smell alike, yet cooks put them together in 50,580 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 into soft, creamy curds that form the body of the dish.
- Butter
- Adds richness and helps keep the eggs from sticking in the pan.
- Toast
- Provides a crisp base that holds the soft eggs.
The step that matters
Take the mixture from the fire when uniformly thick. Eggs keep setting from residual heat after leaving the pan, so removing them while still soft and glossy prevents them from turning hard and dry.
“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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