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Mushrooms and Scrambled Eggs

Scrambled eggs topped with broiled mushrooms, seasoned with salt, paprika, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Parsley and mushroom are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 6,132 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mushrooms and Scrambled Eggs

Ingredients

Directions

Make the eggs

  1. In a bowl, scramble the eggs with the cream until soft.

Serve

  1. Transfer the scrambled eggs to a hot platter.

  2. Sprinkle with coarse sea salt, paprika, and minced parsley.

  3. Top with broiled mushrooms before serving.

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. Parsley + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Cream + mushroomtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Egg + mushroomtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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 that form the main body of the dish.
Cream
Adds moisture and a softer, creamier texture to the scrambled eggs.

The step that matters

Scrambling the eggs until soft. Eggs turn rubbery when overcooked, so stopping while they are still soft and slightly glossy keeps the curds tender. Residual heat finishes setting them after they leave the pan.

Swap the parsley

How well each one fits the dish's main ingredients (egg, cream, mushroom):

  1. Nutmegfits better
  2. Tarragonfits about as well
  3. Garlicfits about as well
  4. Parsleythe original

Fit is the average pairing score against egg, cream, mushroom. Candidates are from the same food group and used in at least 100 recipes.

“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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