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Ham, Minced, with Fried Eggs

A dish of minced boiled ham mixed with beaten eggs and veal gravy, then fried until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Ham and veal are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ham, Minced, with Fried Eggs

Ingredients

Directions

Prepare

  1. Mince the boiled ham as finely as possible.

  2. Beat the eggs and mix them with the veal gravy.

  3. Combine the minced ham with the egg mixture.

Cook

  1. Fry the mixture in a skillet, ensuring it is of equal thickness, until cooked through.

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. Ham + vealtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

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

  2. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  3. Egg + vealtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 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
Bind the mixture and set into a firm, sliceable body when cooked.
Boiled ham
Adds savory flavor and chewy bite throughout the set eggs.
Veal gravy
Adds moisture and savory depth to the beaten eggs.

The step that matters

Fry the mixture at an even thickness. Eggs set quickly and unevenly when thick spots sit over the heat. Spreading the mixture to equal thickness lets it cook through at the same rate, so the centre is fully set without the edges drying out or burning.

“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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