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Cold Eggs a LA Neva

Cold eggs served with anchovy fillets, caviar, truffle mayonnaise, jelly, and artichoke bottoms.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Anchovy and artichoke work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 78 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Cold Eggs a LA Neva

Ingredients

Directions

Prepare the eggs

  1. Cut off the ends of the hard-boiled eggs.

  2. Surround the tops and bases with anchovy fillets.

  3. Place a little caviar halfway along each egg.

  4. Carefully empty the eggs using a scraper.

Assemble and serve

  1. Garnish with truffle mayonnaise.

  2. Place each egg in an artichoke bottom garnished with finely chopped jelly.

  3. Arrange in a circle on a dish with chopped jelly.

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. Anchovy + artichoketop 11% of all pairs
    Smell alikemoderate
    Cooked together78 recipes

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

  2. Egg + caviartop 11% of all pairs
    Smell alikemoderate
    Cooked together101 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Truffle + artichoketop 13% of all pairs
    Smell alikemoderate
    Cooked together240 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Anchovy + truffletop 16% of all pairs
    Smell alikelow
    Cooked together241 recipes

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

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

What each ingredient does

Hard-boiled eggs
Form the structure of each cold egg shell that holds the filling.
Anchovy fillets
Add a salty, savoury flavour that contrasts with the rich eggs.
Caviar
Adds a salty, briny note and a luxurious garnish.
Truffle mayonnaise
Adds richness and moisture, and a earthy truffle aroma.
Artichoke bottoms
Provide a tender base that holds each egg in place.

The step that matters

Carefully empty the eggs using a scraper. Pushing too hard can tear the fragile egg white and break the shell. Working gently, with the ends already cut cleanly, keeps the white intact so it can be refilled and presented neatly.

“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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