Name: To Curry Eggs
Ingredients: 6 to 8 hard-boiled eggs; 2 to 3 ounces butter; 2 to 3 teaspoons curry powder

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

To Curry Eggs

Ingredients

6 to 8 hard-boiled eggs
2 to 3 ounces butter
2 to 3 teaspoons curry powder

Directions

Boil the eggs hard, then let them cool.
In a saucepan, mix the butter and curry powder until well combined, then heat the mixture over moderate heat for a few minutes.

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.

Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Provide the main body of the dish, with firm whites and yolks once hard-boiled.
Butter: Carries the curry powder and adds richness and a smooth, coating texture.
Curry powder: Supplies the aroma and spiced flavor that defines the dish.

“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.