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Scrambled Eggs with Olives

A quick scrambled egg dish flavored with olives.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 Olives

Ingredients

Directions

Cook the eggs

  1. In a frying pan over boiling water, melt the butter.

  2. Beat the eggs with the milk, then pour into the pan.

  3. Stir in salt and pepper.

  4. Cook while stirring occasionally until the eggs are creamy and firm.

Finish

  1. Remove from heat and stir in the diced olives.

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.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Milk + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,828 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + olivetop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set into soft curds that give the scramble its body and structure.
Butter
Adds richness and fat, keeping the eggs tender and helping prevent sticking.
Milk
Adds moisture, so the eggs stay softer and creamier as they set.
Olives
Add salty, briny flavor and a contrast of colour and texture.

The step that matters

Cook until creamy and firm, then stop. Egg proteins set as they heat. Cooking past the creamy stage makes the curds dry and rubbery, and they keep firming after they leave the heat, so timing matters.

“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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