Name: Peas with Eggs
Ingredients: 2 cups green peas; ½ cup broth; 2 fried eggs

Why it works: Peas and egg are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 2,065 recipes. Both carry 2-octenal, which smells fatty, green. The science ↓

Peas with Eggs

Ingredients

2 cups green peas
½ cup broth
2 fried eggs

Directions

Boil the green peas until tender.
Add the broth to the peas and stir.
Serve the peas on a dish and top with the fried eggs.

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.

Peas + eggtop 22% of all pairs

Smell alikemoderate

Cooked together2,065 recipes

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

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

What each ingredient does

Green peas: Form the bulk of the dish and provide its main body and mild sweetness.
Broth: Adds moisture and savory flavor to the peas.
Fried eggs: Add richness from the yolks and soft texture when the yolks run over the peas.

“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.