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
Beat the eggs and add the salt.
Melt the butter in a saucepan.
Pour in the beaten eggs and stir quickly over high heat for 1 minute.
Serve immediately.
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.
- Butter
- Adds richness and a silky texture while keeping the eggs from sticking.
The step that matters
Stirring the eggs over high heat. Eggs turn from silky to dry and rubbery quickly. Constant stirring keeps curds small and tender, so the eggs should be removed from the heat while still slightly 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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