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 ↓
Eggs and Bacon
Ingredients
Directions
Fry the bacon in a skillet until crispy.
In the same skillet, crack the eggs and cook to your desired doneness.
Serve the eggs alongside the bacon, with a pat of butter on top.
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.
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked 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
- Set into the main body of the dish, with yolks providing richness and moisture.
- Bacon
- Adds savory, salty flavor and fat, and browns and crisps as it fries.
- Butter
- Adds richness and a silky mouthfeel as it melts over the finished dish.
The step that matters
Cooking the eggs to your desired doneness. Egg proteins set with heat, so the whites firm before the yolks do. Cooking gently over moderate heat keeps the whites tender and lets the yolks stay runny if you want them that way. High heat can make the whites tough 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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