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Cold Bacon and Eggs

A fried ball made from bacon, eggs, mashed potato, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 a little mashed potato and bacon gravy, if available, and mix well.

  3. Mold the mixture into small balls.

Coat and fry

  1. Roll each ball in raw egg and then in cracker crumbs.

  2. Fry the balls in oil until they are light brown on both sides.

  3. 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
Provide the main body and binding of the chopped filling.
Raw egg
Coats the balls so the cracker crumbs adhere and form a crisp outer layer.
Cracker crumbs
Form a crisp, browned outer crust when fried.
Mashed potato
Adds moisture and softness, helping the mixture hold its shape.
Bacon gravy
Adds moisture and savory flavor to the filling.

The step that matters

Frying the coated balls. Oil that is too cool lets the crumb coating soak up grease and fall apart, while oil that is too hot browns the outside before the centre heats through. Steady medium heat gives an even light brown crust.

“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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