Skip to main content
Main

Eggs with Cheese

A quick egg dish cooked with grated Parmesan, spring onions, sherry wine, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Parmesan cheese and butter are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Eggs with Cheese

Ingredients

Directions

Make the cheese mixture

  1. In a saucepan, combine the grated cheese, chopped onions, and sherry wine.

  2. Stir over medium heat until the cheese is thoroughly melted.

Add the eggs

  1. Beat the eggs and add them to the saucepan with the cheese mixture.

  2. Stir over low heat until the eggs are cooked to your desired consistency.

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. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Parmesan cheese + sherrytop 10% of all pairs
    Smell alikestrong
    Cooked together99 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  3. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Sherry + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Parmesan cheese + winetop 14% of all pairs
    Smell alikemoderate
    Cooked together1,004 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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, tender structure as they cook, forming the body of the omelette.
Parmesan cheese
Melts into the mixture, adding savoury flavour and a rich, creamy texture.
Butter
Adds richness and fat, contributing flavour and a smooth mouthfeel.
Sherry wine
Adds acidity and aromatic depth that balances the rich eggs and cheese.

The step that matters

Stir over low heat until the eggs are cooked to your desired consistency. Egg proteins set quickly and tighten when overheated, turning grainy or rubbery. Gentle low heat keeps the eggs soft and creamy as they cook.

Swap the onion

How well each one fits the dish's main ingredients (parmesan cheese, sherry, wine, butter, egg):

  1. Asparagusfits better
  2. Tomatofits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against parmesan cheese, sherry, wine, butter, egg. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes