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Eggs with Cheese

Butter, cheese, and eggs are combined and cooked in a saucepan, then served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 with Cheese

Ingredients

Directions

  1. Melt the butter in a saucepan.

  2. Add the bits of cheese and stir until melted.

  3. Beat the eggs in a bowl, then add them to the saucepan.

  4. Stir well and serve hot.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Cheese + eggtop 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 curds when heated, forming the body of the dish.
Butter
Adds fat and richness and helps keep the eggs from sticking to the pan.
Cheese
Melts into the eggs, adding savoury flavour and creaminess.

The step that matters

Stir the eggs over gentle heat. Eggs turn from creamy to dry and rubbery when overcooked. Stirring steadily over moderate heat keeps the curds soft, and serving promptly avoids further setting.

“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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