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Egg Cutlet

A fried cutlet made from sliced hard‑boiled eggs coated in beaten egg and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 Cutlet

Ingredients

Directions

Prepare

  1. Slice the hard boiled eggs.

  2. Dip the slices into the beaten egg, then coat with breadcrumbs.

Fry and serve

  1. Fry in hot fat until golden brown.

  2. Serve with drawn butter.

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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked 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 eggs
Form the main body of the cutlet, providing firm, filling substance inside the coating.
Beaten egg
Acts as a binder so the breadcrumbs adhere evenly to the egg slices.
Breadcrumbs
Form a crisp outer crust that browns when fried.
Drawn butter
Adds richness and a rich flavour to the finished cutlet at serving.

The step that matters

Coat evenly before frying. Breadcrumbs stick only to a thin, even layer of beaten egg. Bare or thick patches can fall off or brown unevenly in the hot fat, so each slice should be fully and lightly coated.

“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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