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Preserve

Egg Cutlets

Egg cutlets are made from chopped mushrooms and hard-boiled eggs mixed with a thick white sauce, formed into cutlets, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mushroom and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 13,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg Cutlets

Ingredients

Directions

Prepare the filling

  1. Finely chop the mushrooms and hard-boiled eggs.

  2. Prepare a thick white sauce and season it with salt and pepper.

  3. Combine the chopped mushrooms and eggs with the sauce.

Shape and fry

  1. Form the mixture into cutlets or croquettes.

  2. Let them stand for a few hours.

  3. Fry in deep oil 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. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  2. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Mushroom + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together5,987 recipes

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

  4. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Hard-boiled eggs
Provide the bulk and firm body of the filling once chopped and bound together.
Mushrooms
Add moisture and savoury flavour to the filling.
Thick white sauce
Binds the chopped eggs and mushrooms so the mixture holds its shape.

The step that matters

Let the shaped cutlets stand before frying. Resting firms the binder so the cutlets hold their shape in hot oil. Shaped mixtures that are not chilled or rested tend to break apart or absorb excess oil when 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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