Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Egg Balls I
Ingredients
Directions
Prepare
Rub yolks through sieve.
Add seasonings.
Moisten with raw egg yolk to make of consistency to handle.
Shape and cook
Shape into small balls.
Roll in flour.
Sauté in butter.
Serve
Serve in Brown Soup Stock, Consommé, or Mock Turtle Soup.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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.
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Hard-boiled egg yolks
- Their crumbly, cooked texture forms the body of the balls once rubbed smooth.
- Raw egg yolk
- Binds the mashed yolks so the mixture holds together when shaped.
- Flour (in the method)
- Dry coating that helps the balls keep their shape and brown lightly in the pan.
- Butter
- Fat for sautéing that adds richness and gives the outside a golden color.
The step that matters
Moistening with raw yolk. Too little raw yolk leaves the mixture crumbly and hard to shape, while too much makes it sticky and soft. Add it gradually until the mixture just holds together. Raw yolk also thickens slightly and binds the cooked yolk particles.
“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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