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Eggs, Frascati

Breaded eggs fried in fat and served with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and ham are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Eggs, Frascati

Ingredients

Directions

Prepare

  1. Boil the eggs hard and shell them carefully.

  2. Dip the shelled eggs in the beaten egg.

  3. Roll the eggs in breadcrumbs.

  4. Mix grated or potted ham or tongue with the breadcrumbs if desired.

Fry and serve

  1. Fry the eggs in boiling fat until golden brown.

  2. Serve with a good white sauce poured around them.

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. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  2. Sauce + hamtop 22% of all pairs
    Smell alikelow
    Cooked together1,314 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 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
Form the firm, sliceable core that the coating and frying surround.
Beaten egg
Acts as a glue so the breadcrumbs stick evenly to the eggs.
Breadcrumbs
Form a crisp, golden coating that browns in the hot fat.
White sauce
Adds moisture and a creamy contrast to the crisp, fried coating.

The step that matters

Frying in boiling fat. The fat must be hot enough to brown the breadcrumbs quickly. If it is too cool, the coating absorbs grease and turns soggy before it crisps, and the egg inside is heated slowly.

“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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