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Frizzled Beef on Blazer

A quick dish of eggs scrambled with dried beef, seasoned with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Frizzled Beef on Blazer

Ingredients

Directions

Prepare the beef

  1. Cut the dried beef into thin slices and parboil for a moment.

  2. Drain the beef and set aside.

Cook

  1. In a skillet, melt the butter over medium heat.

  2. Break the eggs into the skillet and stir well.

  3. Add pepper and salt, then add the beef.

  4. Stir until the eggs are fully cooked.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 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

Dried beef
Provides salty, savory flavor and a chewy texture that contrasts with the soft eggs.
Eggs
Set as they cook, binding the beef and forming soft, tender curds.
Butter
Adds richness and fat that keeps the eggs from sticking and adds flavor.

The step that matters

Stir until the eggs are fully cooked. Eggs set quickly over moderate heat, so stirring keeps curds small and tender and prevents overcooked, rubbery patches. Cooking until fully set ensures the eggs are safe to eat.

“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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