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Eggs with Cheese

A quick dish of eggs cooked with melted cheese in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Eggs with Cheese

Ingredients

Directions

Make the omelette

  1. Melt the butter in a saucepan over medium heat.

  2. Add the cheese and stir until melted.

  3. Beat the eggs in a bowl, then add them to the saucepan.

  4. Stir well and cook until the eggs are set.

Serve

  1. Serve 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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: decanal (soap, orange peel).

  3. Cheese + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 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 when heated, forming the body of the omelette.
Butter
Adds richness and helps keep the eggs from sticking to the pan.
Cheese
Melts into the eggs, adding flavour and a creamy texture.

The step that matters

Stir well and cook until the eggs are set. Eggs cook quickly and turn rubbery if overheated. Stirring keeps curds small and tender, and removing the pan once the eggs are just set prevents overcooking.

“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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