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Cold Bacon and Eggs

A fried snack of bacon, eggs, potato, coated in egg and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and potato are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Cold Bacon and Eggs

Ingredients

Directions

Prepare the mixture

  1. Chop the leftover bacon and eggs finely in a wooden bowl.

  2. Add mashed or cold chopped potato and bacon gravy, if available.

  3. Mix the ingredients and mold them into small balls.

Coat and fry

  1. Roll the balls in raw egg.

  2. Roll the balls in cracker crumbs.

  3. Fry in a skillet until golden brown on both sides.

  4. Serve hot.

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 + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

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

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

What each ingredient does

Leftover eggs
Bind the chopped mixture together and add richness to the filling.
Mashed or cold chopped potato
Adds body and moisture so the balls hold their shape.
Raw egg
Forms a sticky coating that helps the cracker crumbs adhere.
Cracker crumbs
Creates a crisp outer crust that browns when fried.
Leftover bacon
Supplies salty, savory flavor and fat that adds richness.

The step that matters

Fry in a skillet until golden brown on both sides. Frying over steady heat sets the egg coating and browns the crumbs, forming a crust. Too high heat can scorch the outside before the centre heats through, so turn the balls gently and keep the heat moderate.

“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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