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Cold Eggs a LA Neva

Cold eggs served with anchovy fillets, caviare, truffle mayonnaise, and finely-chopped jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and anchovy are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,330 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Cold Eggs a LA Neva

Oven, in the book's wordsA good steady oven

Ingredients

Directions

Prepare the eggs

  1. Cut off the ends of the hard-boiled eggs.

  2. Surround the tops and bases with anchovy fillets.

  3. Place a little caviare halfway along each egg.

  4. Carefully empty the eggs using a scraper.

Garnish and serve

  1. Garnish the eggs with truffle mayonnaise.

  2. Place each egg in an artichoke bottom, garnished with finely-chopped jelly.

  3. Arrange the eggs in a circle on a dish with chopped jelly.

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 + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Anchovy + truffletop 16% of all pairs
    Smell alikelow
    Cooked together241 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

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

What each ingredient does

Eggs
The hollowed hard-boiled whites form the shell that holds the filling.
Anchovy fillets
Add a salty, savoury flavour that contrasts with the rich egg.
Caviare
Adds briny, salty flavour and a glossy accent to each egg.
Truffle mayonnaise
Adds richness and moisture, coating the egg with fat for a smooth finish.
Finely-chopped jelly
Sets firm when cold, giving a glossy, slightly wobbly base under each egg.

The step that matters

Carefully empty the eggs using a scraper. The hard-boiled white is delicate and tears easily. Lifting the yolk out gently with a scraper keeps the white shell intact so it can hold the filling neatly.

“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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