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Scrambled Eggs with Truffles

Scrambled eggs mixed with butter, truffles, cream, salt, and pepper, served on buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Scrambled Eggs with Truffles

Ingredients

Directions

Prepare

  1. In a bowl, mix the eggs, butter, minced truffles, cream, salt, and pepper.

Cook and serve

  1. Heat a skillet over medium heat and add the mixture.

  2. Cook for a few minutes, stirring constantly until the eggs are scrambled.

  3. Serve the scrambled eggs on hot buttered toast.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

    Shared aroma: decanal (soap, orange peel).

  4. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

    Shared aroma: 2-octenal (fatty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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 form the body of the dish.
Butter
Adds richness and fat, keeping the eggs tender and glossy.
Minced truffles
Contribute a strong earthy aroma that flavours the eggs.
Cream
Adds moisture and softness, keeping the curds creamy rather than dry.

The step that matters

Cook and stir constantly over medium heat. Egg proteins set quickly and tighten into rubbery, dry curds if overheated or left still. Gentle heat with constant stirring keeps the curds small, moist and creamy.

“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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