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Cheese Eggs

A scrambled egg mixture with cheese, served hot on toast and garnished with watercress.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Eggs

Ingredients

Directions

Prepare

  1. Beat the eggs in a bowl.

  2. Add milk, cheese, and seasonings to the eggs.

Cook and serve

  1. Melt butter in a pan over medium heat.

  2. Pour the egg mixture into the pan and stir until thick.

  3. Serve the mixture hot on buttered toast or fried bread, garnished with watercress.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Cheese + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  4. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  5. Pepper + watercresstop 10% of all pairs
    Smell alikemoderate
    Cooked together983 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Eggs
Set into a soft structure as they cook, forming the body of the omelette.
Milk
Adds moisture and tenderness, keeping the cooked eggs softer and creamier.
Cheese
Melts into the eggs, adding richness and savory flavor.
Butter
Adds fat for flavor and helps keep the eggs from sticking to the pan.

The step that matters

Stir until thick. Eggs turn from liquid to set curds over gentle heat. Cooking too hard or too long makes them dry, tough and rubbery, so keep the heat moderate and stop while they are still 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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