Why it works: Egg and parsley are a kitchen classic. They rank in the top 11% of all ingredient pairs, and 18,323 recipes mention both. Both carry 1-hexanol, which smells resin, flower. The science ↓
The recipe
Ingredients
Contains: egg, fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the filling
Boil the eggs hard, then cut them in half and scoop out the yolks.
Mash the yolks with the sardines, chopped parsley, salt, and pepper.
Fill and serve
Fill each egg white half with the yolk mixture.
Sprinkle with a little chopped parsley.
Place the filled eggs between two soup plates over a saucepan of boiling water until heated through.
Serve.
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 aroma chemistry they share, and how many recipes mention both.
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Egg + parsleytop 11% of all pairsAroma overlapmoderateMentioned together18,323 recipes
Shared aroma: 1-hexanol (resin, flower).
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Parsley + peppertop 2% of all pairsAroma overlapstrongMentioned together34,118 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Egg + peppertop 22% of all pairsAroma overlapmoderateMentioned together48,824 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Egg whites form the edible shell that holds the yolk filling, and the yolks supply richness and body.
- Sardines
- Mashed into the yolks, they add a salty, savoury fish flavour and fat to the filling.
The step that matters
Heating the filled eggs over boiling water. Gentle indirect steam warms the filling through without overheating it. Too much heat can make the yolk mixture dry, grainy or rubbery, and the egg whites tough.
“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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