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Indian Eggs

Hard-boiled eggs filled with a curry-flavored yolk mixture and served with bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Indian Eggs

Ingredients

Directions

Prepare the eggs

  1. Cut a small piece from the ends of the hard boiled eggs and remove the yolks.

Make the filling

  1. In a bowl, combine the yolks, butter, curry powder, anchovy paste, and pepper.

  2. Pound together until smooth.

  3. Fill the egg whites with the mixture.

Garnish and serve

  1. Garnish the eggs with cress.

  2. Serve with rolls of brown bread and 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  3. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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

What each ingredient does

Egg yolks
Form the creamy base of the filling and carry most of the richness.
Butter
Adds fat and moisture so the yolk filling becomes smooth and spreadable.
Curry powder
Supplies the warm, aromatic spice flavour that defines the dish.
Anchovy paste
Adds a salty, savoury depth that rounds out the curry flavour.

The step that matters

Pound the filling until smooth. Mashing the yolks fully with the butter creates an even, smooth texture; lumps of dry yolk leave the filling crumbly and hard to pipe or spoon into the whites.

“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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