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Eggs and Mushrooms

A quick fried dish of eggs and mushrooms cooked in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Eggs and Mushrooms

Ingredients

Directions

Prepare

  1. Dress and chop the mushrooms.

  2. Beat the mushrooms with the eggs as for omelets.

Cook and serve

  1. Melt a little butter in a pan.

  2. Add the mushroom and egg mixture to the pan and fry.

  3. 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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

    Shared aroma: decanal (soap, orange peel).

  3. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 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

Mushrooms
Add moisture and an earthy, savoury flavour to the omelette.
Eggs
Set when heated, giving the omelette its structure and body.
Butter
Adds richness and flavour and helps keep the omelette from sticking.

The step that matters

Frying the egg and mushroom mixture. Eggs turn tough and rubbery when cooked over too much heat. Cooking gently lets the eggs set softly while staying 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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