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Creamed Scrambled Eggs

Creamed scrambled eggs made with cream, stock, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and chicken are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 6,241 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Creamed Scrambled Eggs

Ingredients

Directions

Prepare

  1. Heat the cream and stock in separate saucepans.

  2. Beat the eggs together for one minute.

  3. Season the stock to taste.

Cook and serve

  1. Pour the eggs into the stock and stir for two minutes over the heat.

  2. Add the cream and serve immediately.

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. Cream + chickentop 23% of all pairs
    Smell alikelow
    Cooked together6,241 recipes

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

  2. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Cream and egg 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 as their proteins coagulate with heat, giving the dish its body.
Cream
Adds richness and a silky texture, and moistens the eggs so they stay tender.
Chicken or veal stock
Provides a savory base and liquid that keeps the eggs moist while they cook.

The step that matters

Stir the eggs steadily over the heat. Egg proteins set quickly and tighten as they heat, so too much heat or stirring for too long makes the eggs curdle, dry out, or turn grainy. Keep the heat moderate and serve as soon as the curds are soft.

“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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