Name: Truffles for Omelets and Eggs
Ingredients: ½ cup Brown Sauce (No. 35); ⅓ cup sherry; truffles

Why it works: Sherry and truffle work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 297 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Truffles for Omelets and Eggs

Ingredients

½ cup Brown Sauce (No. 35)
⅓ cup sherry
truffles

Directions

Slice the truffles and simmer them in ⅓ cup of sherry for five minutes.
Remove the truffles and chop them up.
Let the chopped truffles simmer for five minutes in ½ cup of Brown Sauce, slightly reduced.

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.

Sherry + truffletop 17% of all pairs

Smell alikemoderate

Cooked together297 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Sauce + truffletop 22% of all pairs

Smell alikelow

Cooked together1,490 recipes
Sauce + sherrytop 23% of all pairs

Smell alikelow

Cooked together1,097 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Truffles: Provide the dish's main aroma and earthy flavor.
Brown sauce (no. 35): Adds savory body and depth to the sauce the truffles simmer in.

“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.