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Stuffed Eggs with Sour Cream Sauce I

Boiled eggs stuffed with yolk‑onion‑sour cream mixture, served on toasted baguette slices with a dill‑flavored sauce.

From the Recipes Wiki (Fandom) · 16 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Stuffed Eggs with Sour Cream Sauce I

Time5 minutes

Ingredients

Directions

Prepare the filling

  1. Hard boil the eggs, let cool.

  2. Shell and cut the eggs in two lengthwise.

  3. Remove the yolks and put them in a bowl.

  4. Crush the yolks and mix with the onion that has been sautéed in a tablespoon of butter.

  5. Let the mixture cool, then add sour cream, salt, and pepper.

  6. Fill the egg halves with the paste.

Fry the bread

  1. Fry each baguette slice in lard.

  2. Remove the soft bread, leaving the crusts intact.

  3. Replace the bread taken out with the stuffed egg half.

Make the sauce and serve

  1. Place the assembled eggs on a platter.

  2. Fry the flour with the butter for a short time.

  3. Add the chicken stock and let boil for 5 minutes.

  4. Remove from heat and add the egg yolks, mixing with a spoon.

  5. Add the milk, dill, and salt.

  6. Pour the hot sauce over the eggs.

Nutrition, whole recipe (rough)

1218Calories
77 gProtein
43 gFat
126 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Milk1 cup (244ml) whole149
Lard1 tbsp (12.8g)115
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Egg1 large egg (50g)78
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Dill5 sprigs fresh (1g) / 1 tsp dried4
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

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

  3. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Eggs
Whites set to form the shell, while the yolks are mashed into a creamy filling.
Sour cream
Adds moisture and tang to the yolk filling, keeping it soft and spreadable.
Flour
Thickens the butter and stock into a smooth sauce when cooked together.
Chicken stock
Forms the liquid base of the sauce, adding savory flavor as it reduces and thickens.
Egg yolks
Enrich and thicken the sauce, giving it body and a richer texture.
Baguette slices
Crisp in lard to form a golden base that holds the stuffed eggs.

The step that matters

Adding the egg yolks off the heat. Yolks thicken and can scramble when they meet very hot liquid. Removing the pan from heat first and stirring steadily lets them blend smoothly into the sauce.

Swap the onion

How well each one fits the dish's main ingredients (egg, cream, butter, pepper, sauce, flour, chicken):

  1. Capsicumfits better
  2. Spinachfits better
  3. Asparagusfits about as well
  4. Onionthe original

Fit is the average pairing score against egg, cream, butter, pepper, sauce, flour, chicken. 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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