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Scrambled Eggs with Cottage Cheese

A quick scrambled egg dish mixed with cottage cheese and lightly neutralized with baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and cottage cheese work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 239 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Scrambled Eggs with Cottage Cheese

Ingredients

Directions

Prepare

  1. In a bowl, mix the egg, milk, salt, and pepper.

Cook and serve

  1. Grease a pan and scramble the egg mixture until fully cooked.

  2. Neutralize the acid in the cottage cheese with baking soda, then stir it lightly into the scrambled eggs.

  3. Serve immediately.

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. Milk + cottage cheesetop 13% of all pairs
    Smell alikemoderate
    Cooked together239 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Egg + cottage cheesetop 15% of all pairs
    Smell alikemoderate
    Cooked together601 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Pepper + cottage cheesetop 23% of all pairs
    Smell alikemoderate
    Cooked together393 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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 that give the scramble its structure and body.
Milk
Adds moisture and makes the eggs more tender and creamy as they cook.
Cottage cheese
Adds moisture and soft, creamy pockets of dairy flavour and richness to the eggs.
Baking soda
Neutralizes the acid in the cottage cheese, changing its flavour and how it blends in.

The step that matters

Stirring in the cottage cheese lightly. Overmixing or cooking the cheese too long breaks the eggs into tough, watery curds. Folding it in gently at the end keeps the curds soft and the cheese creamy.

“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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