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Stuffed Eggs

Hard-boiled eggs filled with a seasoned yolk mixture and baked until heated.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Eggs

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Boil the eggs hard and place them in cold water.

  2. Cut out the small end of each egg and remove the yolks.

  3. In a bowl, mash the yolks with the onion, celery, cream, black pepper, salt, and butter.

Stuff and bake

  1. Stuff the egg whites with the mixture.

  2. Bake in a 400°F (200°C) oven until heated through.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg yolks
Their richness and fat, blended with butter and cream, give the filling a smooth, creamy texture.
Cream
Adds moisture and softness to the mashed yolk filling.
Butter
Adds fat that makes the filling rich and smooth.
Onion
Contributes savory aroma and flavor to the filling.
Celery
Adds a mild, fresh crunch and savory flavor to the filling.

The step that matters

Mashing the yolks smooth. If the yolks are left lumpy or the filling is too stiff, it will not pipe or spoon neatly into the whites. Mashing the yolks thoroughly with the cream and butter gives an even, creamy texture that holds together and fills the whites evenly.

Swap the onion

How well each one fits the dish's main ingredients (egg, celery, cream, pepper, butter):

  1. Spinachfits better
  2. Leekfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against egg, celery, cream, pepper, butter. 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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