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Matzos with Scrambled Eggs

A dish of scrambled eggs mixed with matzo pieces, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Matzos with Scrambled Eggs

Ingredients

Directions

Prepare the matzos

  1. Break matzos into small pieces in a colander.

  2. Pour boiling water over the matzos and drain quickly; they should be moist but not soggy.

Scramble and serve

  1. Beat the eggs well and fold in the matzos gently.

  2. Heat the fat in a skillet, add the egg and matzo mixture.

  3. Scrape and scramble carefully with a spoon from the bottom of the pan.

  4. While scrambling, add sugar and cook gently until the eggs are set.

  5. Serve immediately.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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 bind the matzos together into a scramble.
Matzos
Provide the bulk and body of the dish once softened with water.
Goose fat or oil
Coats the pan so the egg and matzo mixture does not stick and browns lightly.
Sugar
Adds sweetness to the scrambled eggs.

The step that matters

Drain the matzos quickly after soaking. Matzos soaked too long absorb excess water and become soggy, which dilutes the eggs and leaves the scramble wet and heavy. Draining quickly keeps them moist but firm enough to hold their texture.

“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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