Skip to main content
Main

Breaded Eggs

Breaded eggs are sliced boiled eggs coated in butter, beaten egg, and breadcrumbs, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Breaded Eggs

Ingredients

Directions

Prepare the eggs

  1. Pour hot water over the desired number of eggs and let them simmer for up to 5 minutes without boiling.

  2. Drain the hot water and replace it with cold water to cool the eggs for easy shell removal.

  3. Once cooled, peel the eggs and slice each egg into three lengthwise pieces.

Coat and fry

  1. Dip the egg slices in melted butter, then in beaten egg, and finally in bread crumbs.

  2. Fry the coated egg slices in hot lard or butter until golden brown.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. 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

Eggs
Form the main body of the dish, set firm when simmered and cooled.
Melted butter
Adds richness and helps the coating hold its flavour during frying.
Beaten egg
Acts as a binder so the bread crumbs stick to the egg slices.
Bread crumbs
Forms a crisp outer layer that browns when fried.
Lard or butter for frying
Conducts heat to brown the coating and adds fat flavour.

The step that matters

Simmer without boiling. Boiling makes egg whites rubbery and can crack shells, while gentle simmering sets the yolks evenly. Cooling quickly in cold water also stops overcooking and eases peeling.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes