Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Stuffed Eggs
Ingredients
Directions
Prepare the filling
Hard boil the eggs, then cut them lengthwise and remove the yolks.
Mash the yolks and season with salt, pepper, and other seasonings.
Mix well and refill the egg whites with the yolk mixture.
Coat and fry
Put the two halves together and fasten with a toothpick.
Roll the stuffed eggs in beaten egg and then in bread crumbs.
Fry in hot oil until golden brown.
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.
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Egg + breadtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Pepper + breadtop 16% of all pairsSmell alikemoderateCooked together20,964 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + peppertop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
- Eggs
- Whites form the structure that holds the yolk filling, and yolks provide the rich, creamy filling.
- Bread crumbs
- Form a crisp, browned coating when fried in hot oil.
- Egg for coating
- Beaten egg acts as a binder so the bread crumbs stick to the eggs.
The step that matters
Frying in hot oil. Oil must be hot enough to brown the crumb coating quickly. If it is too cool, the coating absorbs excess oil and turns greasy before it becomes golden, and the egg inside can overcook.
“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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