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Stuffed Eggs

Stuffed eggs are hard‑boiled eggs filled with a seasoned yolk mixture and optionally meat, then optionally breaded and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs hard and remove the shells.

  2. Cut the eggs in half and remove the yolks.

  3. Mix the yolks with pepper, salt, dry mustard, and optional chopped meat.

  4. Stuff the egg whites with the yolk mixture and press the halves together.

Finish for serving

  1. For picnics, wrap the stuffed eggs in tissue paper.

  2. For home use, coat the stuffed eggs in egg and bread crumbs.

  3. Fry the coated eggs in boiling lard until browned.

  4. Drain and garnish with 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Mustard + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together2,588 recipes

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

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mustard + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,192 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  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

Eggs
Provide the white shell for the filling and the yolks that form the stuffing.
Egg (for coating)
Binds the bread crumbs to the stuffed eggs so they adhere during frying.
Bread crumbs
Form a crisp, browned outer coating when fried.
Dry mustard
Adds sharp, pungent flavor that balances the rich yolk filling.

The step that matters

Fry the coated eggs in boiling lard until browned. The coating must be fully set and sealed before frying, or it can separate and let hot fat reach the filling. Frying in hot fat browns the crumbs quickly through the Maillard reaction, so the eggs need steady attention to brown evenly without burning.

Swap the mustard

How well each one fits the dish's main ingredients (egg, pepper, chicken, bread, parsley):

  1. Capsicumfits better
  2. Carrotfits better
  3. Asparagusfits better
  4. Mustardthe original

Fit is the average pairing score against egg, pepper, chicken, bread, parsley. 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.

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