Skip to main content
Breakfast

Scrambled Eggs with Sweetbreads

Scrambled eggs cooked with sweetbread, milk, butter, salt, and pepper.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Scrambled Eggs with Sweetbreads

Ingredients

Directions

  1. Beat eggs slightly with a silver fork, adding salt, pepper, milk, and sweetbread.

  2. Put butter in a hot chafing dish; when melted, pour in the mixture.

  3. Cook until of creamy consistency, constantly stirring and scraping from the bottom of the pan.

Nutrition, whole recipe (rough)

335Calories
15 gProtein
25 gFat
14 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)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 Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Eggs
Set as the base, coagulating into soft, tender curds when heated.
Milk
Adds moisture, keeping the scrambled eggs softer and creamier.
Sweetbread
Provides the main meaty ingredient and a tender, savory bite among the eggs.
Butter
Adds fat for richness and helps keep the eggs from sticking to the pan.

The step that matters

Cook until creamy, stirring constantly. Egg proteins set gradually as they heat. Constant stirring and scraping from the bottom keeps curds small and moist and prevents them from sticking, scorching, or overcooking into dry, rubbery pieces.

“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.

You might also like

Rice GruelRice Gruel28 recipesPeptoned Milk GruelPeptoned Milk Gruel9 recipes