Skip to main content
Main

Curree Eggs

Hard‑boiled eggs coated with butter and curée powder, garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Curree Eggs

Ingredients

Directions

Prepare

  1. Boil the eggs until hard, then shell and cut them in half.

  2. In a bowl, mix the drawn butter with curée powder to taste.

Serve

  1. Arrange the egg halves on a serving dish and pour the curée butter around them.

  2. Garnish with fresh parsley.

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 + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

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, with their firm whites and yolks as the substance of the serving.
Drawn butter
Adds richness and moisture, carrying the curée flavour over the eggs.
Curée powder
Provides the curry flavour and aroma that seasons the butter.

Swap the parsley

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

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

Fit is the average pairing score against egg, butter. 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes