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Eggs with Mushrooms

Eggs with mushrooms is a dish of boiled eggs served with sautéed preserved mushrooms, shallots, butter, brown sauce, and fried bread croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mushroom and shallot are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,982 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Eggs with Mushrooms

Ingredients

Directions

Prepare

  1. Remove the shells from the hard-boiled eggs.

  2. Cut half of the eggs into thin rings for garnishing and chop the remainder coarsely.

Make the filling

  1. Slice and fry the preserved mushrooms with the finely chopped shallots in butter.

  2. Add a little brown sauce and bring to a boil.

  3. Stir in the chopped eggs and let them simmer for a few minutes.

Serve

  1. Dish up and garnish with the small fried bread croutons, egg rings, and serve.

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. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

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

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  4. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Shallot + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,245 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

Hard-boiled eggs
Chopped eggs add body and substance to the mushroom sauce, while sliced rings make a garnish.
Preserved mushrooms
Frying them in butter gives them savoury, browned flavour that carries through the dish.
Shallots
Finely chopped and fried, they add a mild, sweet aromatic base to the filling.
Brown sauce
Provides the liquid and rich savoury body that binds the mushrooms and eggs together.

The step that matters

Simmering the chopped eggs. Boiling the eggs too hard or too long can make the whites rubbery and break them apart, so a gentle simmer for only a few minutes keeps them tender and intact in the sauce.

Swap the shallot

How well each one fits the dish's main ingredients (egg, mushroom, butter, sauce, bread):

  1. Shallotthe original
  2. Asparagusfits about as well
  3. Capsicumfits less well
  4. Chivefits less well

Fit is the average pairing score against egg, mushroom, butter, sauce, bread. 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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