Scrambled Eggs

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 + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

2. Pepper + peastop 15% of all pairs
   Smell alikemoderate
   Cooked together5,331 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

3. Peas + milktop 16% of all pairs
   Smell alikemoderate
   Cooked together1,309 recipes

   Shared aroma: hexanal (green, grassy).

4. Butter + peastop 16% of all pairs
   Smell alikemoderate
   Cooked together4,887 recipes

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

5. Egg + buttertop 17% of all pairs
   Smell alikemoderate
   Cooked 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 soft curds as they cook, forming the body of the dish.

Butter

Adds richness and fat, keeping the eggs tender and preventing sticking.

Milk

Adds moisture, producing a softer, creamier texture in the cooked eggs.

The step that matters

Swap the peas

How well each one fits the dish's main ingredients (egg, pepper, butter, milk):

1. Walnutfits about as well
2. Cocoafits about as well
3. Peasthe original
4. Almondfits about as well

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