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Scrambled Eggs with Bread Crumbs

Scrambled eggs mixed with milk and breadcrumbs, cooked in a skillet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Scrambled Eggs with Bread Crumbs

Ingredients

Directions

Prepare

  1. In a bowl, stir together the eggs, milk, bread crumbs, salt, and seasoning until smooth.

  2. Heat shortening in a skillet over medium heat.

Cook and serve

  1. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are set.

  2. 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. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

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

  5. Milk + peppertop 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 into soft curds that give the scrambled eggs their main structure.
Sweet milk
Adds moisture so the eggs stay tender rather than dry and tough.
Fine bread crumbs
Absorb liquid and add body, giving the eggs a softer, thicker texture.

The step that matters

Cook the egg mixture gently and stop when just set. Eggs turn rubbery when overcooked at high heat, because the proteins tighten and squeeze out water. Stirring gently over medium heat keeps the curds soft and moist.

“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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