Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Scrambled Eggs
Ingredients
Directions
Prepare the eggs
Break the eggs into a bowl and beat them with a fork.
Add the salt and mix well.
Cook and serve
Melt the butter in an omelet pan over medium heat.
Pour in the beaten eggs and stir continuously for 2 minutes.
Serve immediately.
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.
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked 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 form the body of the dish.
- Butter
- Adds fat and richness and keeps the eggs from sticking to the pan.
The step that matters
Stir continuously over medium heat. Constant stirring keeps the egg proteins forming small, tender curds. Letting them sit undisturbed makes large, rubbery curds and can scorch the bottom of the pan.
“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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