Why it works: Butter and egg 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 ↓
Bacon Broiled or Fried
Ingredients
Directions
Prepare the bacon
Remove the rind from the bacon slices and curl them, securing with small skewers.
Fry, broil, or toast the bacon in a Dutch oven for a few minutes until cooked.
Remove the skewers before serving.
Fry the eggs and serve
Fry the eggs in butter to your liking.
Place an egg on each slice of bacon and serve.
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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Butter + eggtop 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
- Bacon
- Provides salty, savory flavor and fat that cooks the dish and crisps when fried.
- Eggs
- Set into a soft or firm texture when fried and add richness as the main topping.
- Butter
- Adds fat for frying the eggs, giving them rich flavor and some browning.
The step that matters
Fry the eggs in butter to your liking. Egg whites set at moderate heat while yolks stay runny only if cooked briefly; high heat makes the whites tough and brown the butter too quickly, so control heat and timing.
“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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