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Curried Eggs

A curry sauce with boiled eggs, onions, apples, almonds, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Curried Eggs

Ingredients

Directions

Prepare

  1. Cut the hard boiled eggs in half.

  2. Fry the chopped onion and apple in the butter over medium heat.

Make the sauce

  1. Add the pounded almonds and milk mixed with cornstarch.

  2. Season with salt and curry powder, then let cook for 10 minutes.

  3. Add the eggs and heat everything until very hot.

Serve

  1. Serve garnished with chopped pickles and parsley.

Recipe from a historical cookbook (Internet Archive).

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.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Almond + parsleytop 12% of all pairs
    Smell alikestrong
    Cooked together548 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
Provide the main body of the dish and absorb the curried sauce as they heat.
Pounded almonds
Thicken the sauce and add a nutty richness and body.
Milk
Forms the creamy liquid base that carries the curry flavour.
Cornstarch
Thickens the milk mixture into a smooth, glossy sauce as it heats.
Curry powder
Supplies the warm, aromatic spice flavour that defines the dish.
Butter
Carries the onion and apple flavour and adds richness when frying.

The step that matters

Add the milk mixed with cornstarch to the pan. Cornstarch must be stirred into cold milk first so it disperses evenly, then cooked while the mixture heats. Cooked starch swells and thickens the sauce; if lumps form or it is not heated enough, the sauce stays thin or grainy.

Swap the apple

How well each one fits the dish's main ingredients (egg, onion, butter, almond, milk, parsley):

  1. Lemonfits better
  2. Coconutfits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against egg, onion, butter, almond, milk, parsley. 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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