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Stuffed Eggs

Stuffed eggs filled with deviled ham and yolk mixture, topped with white sauce and buttered crumbs, baked until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Stuffed Eggs

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Cut hard boiled eggs in half lengthwise or crosswise and remove yolks.

  2. Mash the yolks and mix in deviled ham and melted butter until it can be shaped.

  3. Shape the mixture into balls and refill the egg whites.

  4. Form the remaining mixture into a nest on circular pieces of bread.

Assemble and bake

  1. Arrange the eggs on the nest, pour white sauce over them, and sprinkle with buttered crumbs.

  2. Bake in a moderate oven at 350°F (175°C) until brown.

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. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

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

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Hard boiled eggs
Provide the white shells that hold the filling and the yolks that form the base of the mixture.
Deviled ham
Adds savory, salty flavor to the mashed yolk filling.
Melted butter
Adds fat and moisture so the yolk mixture holds together and can be shaped.
White sauce
Adds moisture and creaminess over the eggs as they bake.
Buttered crumbs
Form a crisp, golden browned topping during baking.

The step that matters

Bake until brown. The oven heat must brown the crumb topping and warm the filling through. Browning comes from heat reaching the surface, so the eggs should be checked for color rather than baked by time alone.

“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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