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Scrambled Eggs

A quick egg dish cooked in butter, seasoned with salt, optionally with milk or cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Ingredients

Directions

Prepare

  1. Melt the butter in a frying pan over medium heat.

  2. In a bowl, break the eggs and season with salt.

Cook and serve

  1. Pour the eggs into the hot pan and stir constantly until cooked to your liking.

  2. Serve immediately in a hot dish.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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 as they cook, forming the body of the dish.
Butter
Adds fat that keeps the eggs tender and gives a rich flavour.

The step that matters

Stirring constantly in the hot pan. Constant stirring breaks up the egg as it sets, producing small soft curds. If the eggs sit still on the heat, they form large, dry, rubbery pieces.

“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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