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Egg Croquettes

Egg croquettes made from boiled eggs, parsley, optional mushrooms, and heavy white sauce, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Egg Croquettes

Ingredients

Directions

Prepare the eggs

  1. Cook the eggs in water just off the boil for 30 minutes.

  2. When cold, remove the eggs from the shell.

  3. Chop the egg whites finely.

  4. Sift the yolks.

Make the filling

  1. Mix the chopped whites and sifted yolks with 1 slightly beaten egg.

  2. Season with salt, pepper, and chopped parsley or chives.

  3. Add cooked mushrooms if desired.

  4. Mix with heavy white sauce.

  5. Set aside until cold.

Shape and fry

  1. Mould the mixture into croquettes.

  2. Dip the croquettes in breadcrumbs and beaten egg.

  3. Fry in hot oil until golden brown.

  4. Serve with white sauce.

  5. Add peas, small beans, mushrooms, or asparagus tips.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Parsley + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together6,132 recipes

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

  4. Mushroom + saucetop 19% of all pairs
    Smell alikelow
    Cooked together4,480 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 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
Hard-cooked whites and yolks form the bulk of the filling and set firm when cooked.
Heavy white sauce
Binds the chopped egg into a moist mixture that holds its shape when shaped.
1 egg (slightly beaten)
Acts as a binder in the filling and as the egg wash that helps breadcrumbs stick.
Breadcrumbs
Form a crisp, golden coating during frying.

The step that matters

Set aside until cold. The filling must be fully chilled and firm before shaping; warm white sauce keeps it soft, so the croquettes can slump or burst in the hot oil.

Swap the parsley

How well each one fits the dish's main ingredients (egg, pepper, mushroom, sauce):

  1. Parsleythe original
  2. Tarragonfits about as well
  3. Thymefits about as well
  4. Capersfits less well

Fit is the average pairing score against egg, pepper, mushroom, sauce. 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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