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Stuffed Eggs

Hard‑boiled eggs filled with a seasoned yolk and meat mixture, then fried or served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare the filling

  1. Boil the eggs hard and remove the shells.

  2. Cut the eggs in half and remove the yolks.

  3. Mix the yolks with pepper, salt, dry mustard, and chopped meat.

  4. Stuff the egg whites with the mixture and smooth them out.

  5. Put the halves back together.

Coat and fry

  1. For picnics, wrap in tissue paper to hold them together.

  2. For home use, dip in egg.

  3. Coat with breadcrumbs.

  4. Fry in boiling lard until browned.

  5. Drain and garnish with parsley.

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

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

  2. Mustard + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together2,588 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  4. Mustard + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,192 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  5. Pepper + chickentop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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 base of the dish, with the whites holding the stuffing and the yolks becoming the filling.
Egg yolks
Provide the rich, creamy body of the filling once mixed with seasonings and meat.
Chopped cold chicken, ham, or tongue
Adds savory flavor and substance to the yolk filling.
Dry mustard
Adds sharp, pungent flavor that balances the richness of the yolks.

The step that matters

Fry in boiling lard until browned. The eggs are already cooked, so the frying only needs to brown the coating. Hot fat seals the breadcrumbs quickly, and if the lard is not hot enough the coating absorbs grease and turns soggy instead of crisp.

Swap the mustard

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

  1. Capsicumfits better
  2. Carrotfits better
  3. Spinachfits better
  4. Mustardthe original

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

“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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