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Eggs a LA Tripe

Hard-boiled eggs with the whites shredded and yolks set in a hot béchamel sauce, garnished with puff paste or croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Eggs a LA Tripe

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs hard for 10 minutes.

  2. Place the boiled eggs in cold water, then peel them.

  3. Remove the yolks whole and shred the whites.

Make the sauce

  1. Prepare ¾ pint of béchamel sauce and add the minced parsley.

Assemble and serve

  1. When the sauce is hot, place the yolks in the center of a dish and arrange the shredded whites around them.

  2. Pour the hot sauce over the eggs and garnish with puff paste leaves or fried croutons.

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

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

  2. Parsley + saucetop 23% of all pairs
    Smell alikelow
    Cooked together6,693 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg yolks and whites provide the main body and substance of the dish, setting firmly when boiled.
Béchamel sauce
Its starch-thickened dairy base coats the eggs and gives the dish a smooth, creamy texture.
Parsley
Adds a fresh, herbal aroma and a touch of green colour to the white sauce.

The step that matters

Boil the eggs hard for 10 minutes. Eggs boiled too briefly leave the yolks runny and hard to remove whole, while overcooking gives a grey-green rim. A full 10 minutes sets the yolks firmly so they can be lifted out intact and shredded whites hold their shape.

Swap the parsley

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

  1. Capersfits better
  2. Tarragonfits better
  3. Nutmegfits about as well
  4. Parsleythe original

Fit is the average pairing score against egg, 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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