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Scrambled Eggs Witu Peas

Scrambled eggs mixed with cooked peas, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Scrambled Eggs Witu Peas

Ingredients

Directions

Prepare

  1. Heat butter and milk in an omelette pan.

  2. Break eggs into a bowl.

Cook the eggs

  1. Stir eggs until mixture thickens.

  2. Heat peas in another pan until very hot.

  3. Drain off all liquid from peas.

  4. Stir peas into eggs.

  5. Season with salt and pepper.

  6. 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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Pepper + peastop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Milk + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together1,309 recipes

    Shared aroma: hexanal (green, grassy).

  4. Butter + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked 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

Eggs
Set into soft curds as they cook, giving the dish its body and texture.
Butter
Adds richness and fat, keeping the eggs tender and helping them cook gently.
Milk
Adds moisture that keeps the scrambled eggs soft and creamy rather than dry.
Cooked peas
Add sweetness, colour and a bit of bite against the soft eggs.

The step that matters

Stir eggs until mixture thickens. Eggs set quickly over direct heat and turn rubbery or dry if overcooked. Stirring gently keeps the curds small and moist, so remove them while still slightly glossy.

Swap the peas

How well each one fits the dish's main ingredients (egg, butter, milk, pepper):

  1. Walnutfits about as well
  2. Cocoafits about as well
  3. Peasthe original
  4. Almondfits about as well

Fit is the average pairing score against egg, butter, milk, pepper. 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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