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Stuffed Eggs

Hard-boiled eggs filled with a mixture of olives, butter, pepper, and salt, served hot with a cheese-flavored white sauce.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Olive and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 30,263 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare

  1. Gather 4 hard-boiled eggs, 8 Spanish olives, 1/2 oz. butter, pepper, and salt.

  2. Halve the eggs lengthwise and carefully remove the yolks.

Make the filling

  1. Pound the yolks well and mix them with the olives, which should be previously stoned and minced finely; add the butter, pepper, and salt, and mix all well.

  2. Fill the whites of the eggs with the mixture.

Serve

  1. Pour some thick white sauce flavored with grated cheese onto a hot dish, and place the eggs on it.

  2. Serve hot.

Nutrition, whole recipe (rough)

88Calories
6 gProtein
6 gFat
2 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Olive1 large (4g)4
Salt1 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.

By T. R. Allinson. Recipe from a historical cookbook (Project Gutenberg).

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.

  1. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  2. Egg + olivetop 31% of all pairs
    Smell alikemoderate
    Cooked together15,340 recipes

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

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

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
Hard-boiled whites hold the filling, and the pounded yolks form its creamy base.
Spanish olives
Minced olives add salty, briny flavor to the yolk filling.
Butter (in the method)
Butter adds richness and smooth moisture to the pounded yolk mixture.

The step that matters

Pound the yolks well. Thoroughly mashing the cooked yolks breaks them into a fine, even paste, so the filling is smooth rather than lumpy and blends evenly with the olives and butter.

“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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