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Eggs Fricasseed

Eggs Fricasseed is a dish of hard‑boiled eggs in a butter, flour, cream, parsley, nutmeg, and salt sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Eggs Fricasseed

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan and stir in a little flour.

  2. Cut the hard-boiled eggs into quarters and add them to the butter mixture.

  3. Add shredded parsley, nutmeg, and salt, and gently shake the pan to combine.

  4. Pour in the cream and shake the pan again without breaking the eggs.

Serve

  1. Once the sauce is thick, place the eggs on a serving dish and pour the sauce over them.

  2. Garnish with lemon slices around the dish.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Butter
Carries the flavour and, with flour, forms the base that thickens the sauce.
Flour
Thickens the butter and cream into a smooth, cohesive sauce.
Hard-boiled eggs
Form the main body of the dish, with firm whites and set yolks.
Cream
Adds richness and moisture, and thickens with heat into the sauce.

The step that matters

Pour in the cream and shake the pan without breaking the eggs. Hard-boiled egg quarters are fragile, and rough stirring breaks them and clouds the sauce. Gentle shaking coats the pieces while keeping them intact. Let the sauce thicken gently rather than boiling hard, which can make cream separate.

“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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