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
Break the eggs into a bowl.
Add the cold water and salt, then beat until light.
Grease a pan with butter.
Cook
Pour in the eggs and stir with a fork until they are firm.
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 as they heat, forming the body of the dish.
- Cold water
- Adds a little moisture so the eggs stay tender rather than dry.
The step that matters
Stirring the eggs as they cook. Eggs set from the edges inward when heated. Stirring gently keeps curds small and tender; leaving them still over high heat makes them rubbery and dry.
“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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