Sausage and Eggs
Ingredients
Directions
Remove the skin from the sausage and fry it in a pan, breaking it into small pieces.
When the sausage is cooked, add the eggs and stir together.
Cook until the eggs are set, then remove from heat and serve.
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
What each ingredient does
- Sausage
- Provides fat and savory flavor that cooks out into the pan and seasons the eggs.
- Eggs
- Set as they cook, binding the sausage pieces into a soft, scrambled texture.
The step that matters
Cook until the eggs are set. Eggs turn from liquid to firm as their proteins coagulate with heat. Removing them while still glossy leaves them runny, while overcooking makes them dry and rubbery.
“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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