Skip to main content
Main

Egg Croquettes

Egg croquettes are small fried cakes made from boiled eggs, flour, milk, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

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 ↓

Egg Croquettes

Ingredients

Directions

Prepare the filling

  1. Press the hard-boiled eggs through a vegetable press or chop them finely.

  2. In a saucepan, melt the butter and add the flour, stirring until combined.

  3. Gradually add the milk and stir until boiling.

  4. Mix in the bread crumbs, salt, parsley, pepper, and onion juice.

  5. Add the pressed eggs and mix well, then let the mixture cool.

Shape and fry

  1. Once cool, form the mixture into cutlets.

  2. Dip each cutlet in egg and then in bread crumbs.

  3. Fry the cutlets in hot oil until golden brown.

Serve

  1. Serve with plain cream 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Hard-boiled eggs
Bind the mixture and give the croquettes their body and filling texture.
Butter
Fat that starts the roux and adds richness to the filling.
Flour
Thickens the butter and milk into a sauce that holds the filling together.
Milk
Liquid that cooks with the flour into a thick, creamy binding sauce.
Bread crumbs
Stiffen the filling and form the crisp, golden outer coating.

The step that matters

Let the mixture cool before shaping. A warm, soft filling will not hold its shape and can split or slump when handled and fried. Cooling lets the starch-thickened sauce set so the cutlets keep their form.

Swap the onion

How well each one fits the dish's main ingredients (egg, butter, flour, milk, bread, parsley, pepper):

  1. Shallotfits better
  2. Chivefits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against egg, butter, flour, milk, bread, parsley, 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.

More egg croquettes recipes

Hard Boiled 3 See all 42 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes