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Eggs Scrambled

Eggs Scrambled is a dish of beaten eggs cooked in butter, optionally topped with Swiss herb cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Eggs Scrambled

Ingredients

Directions

Prepare

  1. Break each egg into a saucer, then transfer them to a deep dish.

  2. Melt the butter in a large frying pan over medium-high heat.

Cook and serve

  1. Add the eggs and sprinkle with salt.

  2. Break the yolks with a spoon and gently lift the whites as they begin to harden, forming large flakes.

  3. Cook for less than five minutes until soft, then serve immediately in a warm chafing dish.

  4. Sprinkle Swiss herb cheese over the eggs if desired.

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 + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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, tender curds as they cook, forming the body of the dish.
Butter
Adds richness and coats the pan so the eggs do not stick.
Swiss herb cheese
Adds savoury flavour and a little richness when sprinkled over the cooked eggs.

The step that matters

Breaking the yolks and lifting the whites as they set. Egg proteins firm quickly with heat. Stirring gently while they are still soft keeps the curds large and tender, while overcooking makes them dry and rubbery.

“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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