Skip to main content
Main

Frizzled Beef

A dish of smoked beef cooked with eggs and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Beef and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Frizzled Beef

Ingredients

Directions

Prepare the beef

  1. Place the smoked beef in a frying pan and cover it with cold water.

  2. Bring to a boil and boil for five minutes.

  3. Drain off all the water and return the pan to the heat.

Finish and serve

  1. Add the butter and stir until melted.

  2. Add the beaten eggs and stir until the eggs are firm.

  3. 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. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: decanal (soap, orange peel).

  3. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 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

Smoked beef
Provides the salty, smoky meat flavour that defines the dish.
Eggs
Set when stirred over heat, binding the beef into soft, tender curds.
Butter
Adds richness and fat, helping the eggs stay soft and moist as they cook.

The step that matters

Add the beaten eggs and stir until the eggs are firm. Eggs set quickly over heat and can turn dry or rubbery if overcooked. Stirring keeps the curds small and tender, so remove the pan from the heat once the eggs are just firm.

“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.

More frizzled beef recipes

and Eggs 3 See all 44 →

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes