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Stuffed Eggs

Stuffed eggs with yolk mixture and tomatoes, topped with buttered crumbs, served with white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stuffed Eggs

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the eggs

  1. Peel the hard-boiled eggs and slice a small piece off each end to make them stand upright.

  2. Cut the eggs in half and remove the yolks.

Make the filling

  1. Mash the yolks with melted butter or olive oil, green onion, parsley, mustard, lemon, cucumber pickle, and half the quantity of grated ham, tongue, or minced chicken. Season with salt and pepper.

  2. Fill the egg whites with the yolk mixture.

  3. Hollow out the tomatoes and fill them with the remaining egg mixture.

Bake and serve

  1. Sprinkle buttered crumbs over the stuffed eggs and tomatoes.

  2. Bake at 350 °F (175 °C) until the crumbs are golden brown.

  3. Serve on a hot platter with white sauce poured around and garnish with watercress or parsley.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Mustard + cucumbertop 3% of all pairs
    Smell alikestrong
    Cooked together2,281 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Parsley + cucumbertop 7% of all pairs
    Smell alikestrong
    Cooked together1,564 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Parsley + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together2,588 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Eggs
Hard-boiled whites form the cups, and the mashed yolks make the creamy filling.
Melted butter or olive oil
Adds moisture and richness to the mashed yolk filling.
Mustard
Adds sharpness that balances the richness of the yolks.
Lemon
Adds acidity that brightens the rich yolk filling.
Buttered crumbs
Fat helps the crumb topping brown golden in the oven.
Grated ham, tongue, or minced chicken
Adds savory meaty flavor and body to the yolk filling.

The step that matters

Bake until the crumbs are golden brown. Baking only browns the buttered crumbs and warms the filling. Pulling the dish too early leaves the topping pale and the filling cool, while overbaking can dry the egg whites and filling.

Swap the onion

How well each one fits the dish's main ingredients (egg, butter, parsley, mustard, lemon, cucumber, ham):

  1. Shallotfits better
  2. Chivefits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against egg, butter, parsley, mustard, lemon, cucumber, ham. 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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