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Eggs Stuffed with Mushrooms

Hard‑boiled eggs filled with a mushroom and yolk mixture, topped with breadcrumbs and butter, baked, and served with a white sauce.

From an old cookbook · modernised transcription
By Henrietta Latham Dwight · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Eggs Stuffed with Mushrooms

Ingredients

Directions

Prepare the eggs

  1. Boil half a dozen eggs hard-boiled.

  2. When done, pour cold water over them.

  3. Shell the eggs and cut them in half lengthwise.

  4. Take out the yolks and mash them.

Make the filling

  1. Add three ounces of fresh mushrooms that have been chopped very fine and cooked tender in a teaspoonful of butter.

  2. Season with salt and pepper to taste.

  3. Stir in a dessert spoonful of cream and mix thoroughly.

  4. Fill the whites with this mixture, rounding the top to the shape and size of a whole yolk.

Bake and serve

  1. Sift some fine bread crumbs over the top and tiny bits of butter.

  2. Brown a moment in the oven.

  3. Arrange on a dish and pour a white sauce around them in which an ounce of chopped and cooked mushrooms has been stirred.

  4. Garnish with parsley and serve.

Nutrition, whole recipe (rough)

123Calories
3 gProtein
12 gFat
4 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Mushrooms1/2 cup sliced (35g)15
Black Pepper1 tsp ground (2.3g)6
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 Henrietta Latham Dwight. 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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 white shells for the filling and the mashed yolks that bind the stuffing.
Fresh mushrooms
Add earthy flavour and moisture to the filling, softened by cooking in butter.
Butter
Adds richness and flavour when used to cook the mushrooms and dot the top.
Cream (in the method)
Moistens the mashed yolk mixture so it holds together smoothly.
Bread crumbs (in the method)
Sifted on top to brown in the oven, adding a crisp, golden surface.

The step that matters

Brown a moment in the oven. Browning relies on the Maillard reaction, which needs dry surface heat. Too long can dry the yolk filling and toughen the whites, so watch closely.

“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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