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Egg Chops

Egg Chops are fried cutlets made from a mixture of butter, flour, milk, and chopped hard-boiled eggs, seasoned with salt, cayenne, lemon juice, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Egg Chops

Ingredients

Directions

Make the filling

  1. Blend butter and flour in a saucepan.

  2. Add milk and stir until smooth.

  3. Stir in chopped hard-boiled eggs, salt, cayenne, lemon juice, and parsley.

  4. Spread mixture an inch thick on a platter and let cool.

Shape and fry

  1. Cut into chop shapes.

  2. Roll each chop in egg and then in bread crumbs.

  3. Fry in butter until golden brown.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

What each ingredient does

Butter
Enriches the roux base and provides fat for frying and browning the coating.
Flour
Thickens the milk into a smooth, sliceable white sauce that holds the chops together.
Milk
Forms the liquid base that sets into a firm, creamy binder with the flour.
Hard-boiled eggs
Supply the main filling, adding body and a rich egg flavour to the chops.
Bread crumbs
Form a crisp outer crust that browns when fried in butter.

The step that matters

Let the filling cool fully before cutting. The flour and milk mixture thickens as it cools and sets firm. Cutting it while warm or soft makes the chops crumble and lose their shape when coated and fried.

“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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