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Stuffed Eggs

Stuffed Eggs are hard-boiled eggs filled with a seasoned meat mixture, coated in beaten egg and breadcrumbs, and fried in lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare the filling

  1. Cut the hard-boiled eggs in half and remove the yolks.

  2. Chop the yolks.

  3. Mix the chopped yolks with the chopped meat, onion, parsley, bread crumbs, salt, and pepper.

  4. Add gravy or the uncooked egg yolk to the mixture.

Stuff and coat

  1. Fill the egg cavities with the mixture.

  2. Press the halves together.

  3. Roll the stuffed eggs in the beaten egg.

  4. Roll the stuffed eggs in bread crumbs.

  5. Place the stuffed eggs in a wire egg basket.

Fry and serve

  1. Dip the stuffed eggs in boiling lard.

  2. Fry the stuffed eggs until slightly brown.

  3. Serve the stuffed eggs with celery or tomato sauce.

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 + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 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

Hard-boiled eggs
Provide the white shell halves and yolk that form the stuffed structure.
Chopped cold chicken, lamb, or veal
Adds meaty bulk and savory flavor to the yolk filling.
Soaked bread crumbs
Absorb moisture and help bind the filling so it holds together.
Gravy or uncooked egg yolk
Acts as a binder that helps the filling hold its shape.
Beaten egg
Creates a sticky layer so the bread crumb coating adheres.
Bread crumbs for coating
Forms a crisp, browned outer crust when fried.

The step that matters

Dip the stuffed eggs in boiling lard. The lard must be hot enough to set the coating quickly and brown it. If the fat is too cool, the coating absorbs more grease and the eggs can fall apart.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (egg, chicken, parsley, bread, pepper):

  1. Capsicumfits better
  2. Carrotfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against egg, chicken, parsley, bread, pepper. 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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