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Mixed Eggs and Bacon

A dish of scrambled eggs mixed with diced bacon, seasoned with pepper and garnished with hot pickles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Mixed Eggs and Bacon

Ingredients

Directions

Prepare

  1. Cut the bacon into dice-sized squares.

  2. Fry the bacon in a pan until browned, being careful not to burn it.

Make and serve

  1. In a bowl, break the eggs and strain them, then season with pepper.

  2. Add the eggs to the bacon and stir until the mixture is firm.

  3. Transfer to a dish and decorate with hot pickles.

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. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Bacon
Renders fat that cooks the pan and adds savory, browned flavor to the dish.
Eggs
Set when heated, binding the mixture into a firm, tender texture.

The step that matters

Stirring the eggs into the bacon until firm. Eggs set from liquid to soft solid as their proteins coagulate with heat. Removing the pan from heat once they are just set keeps them tender rather than dry 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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