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Scrambled Eggs with Mushrooms

Scrambled eggs cooked with sautéed button mushrooms, served hot on well-browned toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Scrambled Eggs with Mushrooms

Ingredients

Directions

Cook the mushrooms

  1. Strain the liquor from the mushrooms and place them in a saucepan with ½ ounce of butter.

  2. Add pepper, salt, and cayenne, and cook gently.

Scramble the eggs

  1. In a bowl, break and lightly beat the eggs.

  2. Once the mushrooms are soft, scramble the eggs in a separate saucepan with a bit of butter, stirring constantly.

  3. Remove from heat before the eggs are fully cooked to avoid toughness.

  4. Stir until the eggs are bright yellow flakes.

Serve

  1. Spread the scrambled eggs on well-browned toast and top with the mushrooms.

  2. Serve very hot.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 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

Eggs
Set into soft curds that give the dish its body and richness.
Button mushrooms
Soften in butter and add moisture and savoury flavour to the dish.
Butter
Carries heat evenly and adds richness to the mushrooms and eggs.
Well-browned toast
Adds crisp, toasted flavour and a sturdy base for the eggs.

The step that matters

Remove the eggs from heat before fully cooked. Eggs keep cooking from residual heat after leaving the pan. Taking them off while still soft and glossy prevents the proteins from tightening further, which would make them tough and dry.

“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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