Why it works: Egg and peas are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 2,065 recipes. Both carry 2-octenal, which smells fatty, green. The science ↓
Stuffed Eggs and Anchovies
Ingredients
Directions
Stuff the eggs according to your preferred recipe.
Carefully place the egg halves back together.
Arrange anchovies around the stuffed eggs.
Pour white sauce over the eggs and anchovies.
Garnish the plates with French peas.
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 + peastop 22% of all pairsSmell alikemoderateCooked together2,065 recipes
Shared aroma: 2-octenal (fatty, green).
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Sauce + peastop 27% of all pairsSmell alikelowCooked together1,109 recipes
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Egg + saucetop 39% of all pairsSmell alikelowCooked 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
Swap the peas
How well each one fits the dish's main ingredients (egg, sauce):
- Sesamefits better
- Chestnutfits about as well
- Pecansfits about as well
- Peasthe original
Fit is the average pairing score against egg, sauce. Candidates are from the same food group and used in at least 100 recipes.
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