Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Scrambled Eggs
Ingredients
Directions
Prepare
Beat the eggs well in a bowl.
Heat a pan until hot.
Cook and serve
Add the eggs to the pan and stir continuously until cooked.
Season with salt and serve garnished with chopped parsley.
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.
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Egg + parsleytop 21% of all pairsSmell alikemoderateCooked together18,765 recipes
Shared aroma: 2,4-decadienal (seaweed).
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 give the scrambled texture and structure.
The step that matters
Stirring the eggs continuously in the hot pan. Constant stirring breaks up the egg as it sets, producing small tender curds. If the eggs sit still, they overcook and turn rubbery on the bottom while the top stays wet.
“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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