Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Eggs a LA Aurore
Ingredients
Directions
Prepare the filling
Boil eggs hard.
Cut eggs lengthwise.
Separate yolks into a chopping bowl.
Add 1 small onion, parsley, salt, a dash of paprika, and a good sized lump of butter to the yolks.
Chop mixture very fine.
Refill the eggs with the mixture.
Make the sauce and bake
Place eggs in a round baking dish.
Heat 2 ozs butter and stir into it a little flour, the remainder of the egg filling, and enough cream to make a thick sauce.
Pour sauce over eggs.
Add grated American cheese on top.
Bake for 1 hour.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Onion + parsleytop 9% of all pairsSmell alikemoderateCooked together25,843 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs (in the method)
- Provide the main body and set structure of the dish when cooked.
- Butter (in the method)
- Adds richness and fat that carries flavour through the filling and sauce.
- Flour (in the method)
- Thickens the butter and cream into a smooth, stable sauce.
- Cream (in the method)
- Forms the body of the sauce and adds richness and moisture.
- American cheese (in the method)
- Melts and browns on top during baking, adding flavour and a golden crust.
The step that matters
Make the thick sauce. Flour must be cooked into the hot butter before the cream is added, otherwise it stays raw-tasting and lumpy. Adding cream gradually while stirring keeps the sauce smooth and lets it thicken evenly.
“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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