Name: Fried Stuffed Eggs
Ingredients: eggs; 1 raw egg; boiling fat for frying; green peas for serving; 2 tablespoons grated Parmesan cheese

Why it works: Peas and parmesan cheese work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 366 recipes. Both carry methyl 2-methylbutyrate, which smells apple, fatty. The science ↓

Fried Stuffed Eggs

Ingredients

Directions

Prepare the eggs as in the recipe for stuffed eggs, filling the cavity of the whites evenly.
Press the two halves together to make it appear as a whole egg.
Add one beaten raw egg to the leftover mixture.
Roll each egg in the mixture, covering thoroughly.
Fry in boiling fat until golden brown.
Serve around a dish of green peas or with a cream sauce mixed with grated Parmesan cheese just before serving.

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.

Peas + parmesan cheesetop 14% of all pairs

Smell alikemoderate

Cooked together366 recipes

Shared aroma: methyl 2-methylbutyrate (apple, fatty).
Egg + parmesan cheesetop 18% of all pairs

Smell alikemoderate

Cooked together3,368 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Egg + peastop 22% of all pairs

Smell alikemoderate

Cooked together2,065 recipes

Shared aroma: 2-octenal (fatty, green).