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Stuffed Eggs

Hard-boiled eggs filled with a sardine and yolk mixture, coated in crumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Stuffed Eggs

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs hard and let them cool.

  2. Cut a piece off the top of each egg and remove the yolk.

Make the filling

  1. Mash the yolks with the sardines, salt, pepper, butter, and parsley until smooth.

  2. Fill the egg whites with the sardine mixture.

Coat and fry

  1. Dip the stuffed eggs in beaten egg and coat with cracker crumbs.

  2. Fry in deep lard until light brown.

Serve

  1. Stand the eggs upright on a round platter and garnish with 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  5. Pepper + buttertop 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
Whites hold the filling, and the yolks become the creamy base of the stuffing.
Sardines
Provide the main savory, briny flavor and richness to the mashed yolk filling.
Butter
Adds richness and a smoother texture to the mashed yolk filling.
Cracker crumbs
Form a crisp, browned coating when fried.

The step that matters

Fry in deep lard until light brown. The beaten egg and cracker crumb coating must be fully set and only lightly browned; too little heat leaves it greasy and soft, while too much browns the outside before the filling is heated through.

“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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