Why it works: Parsley and pepper 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
Boil the eggs hard and cut them in half.
Carefully remove the yolks and mash them well.
Fill and serve
Add chopped parsley, pepper, salt, and chopped ham, tongue, or veal to the yolks.
Stuff the egg whites with the yolk mixture so each half looks like it contains a whole yolk.
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.
-
Parsley + peppertop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Egg + hamtop 17% of all pairsSmell alikemoderateCooked together4,526 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Egg + parsleytop 21% of all pairsSmell alikemoderateCooked together18,765 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Pepper + hamtop 23% of all pairsSmell alikelowCooked together6,058 recipes
Shared aroma: 2,4-decadienal (seaweed).
-
Parsley + hamtop 24% of all pairsSmell alikelowCooked together3,249 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
- Egg yolks
- Mashed yolks form the creamy filling that gives the stuffed eggs their body.
- Chopped ham, tongue, or veal
- Adds savoury meat flavour and a little texture to the yolk filling.
The step that matters
Stuffing the egg whites. Mash the yolks thoroughly so the filling is smooth and holds its shape. A smooth, well-mixed filling spreads evenly into the whites and avoids lumps that can tear the delicate egg white.
“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.
More stuffed eggs recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.