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Stuffed Eggs

Stuffed eggs filled with a chicken and seasoning mixture, fried and served with a creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley 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. Boil the eggs until hard, then cut them in half.

  2. Remove the yolks and mix them with the cold chicken, pepper, salt, butter, and parsley if using.

  3. Fill the egg whites with the mixture and reassemble the halves.

Coat and fry

  1. Roll the stuffed eggs in the egg white.

  2. Fry in hot fat until light brown, then drain.

Make the sauce and serve

  1. For the sauce, combine cream or milk with flour, add the egg yolk, and stir until smooth.

  2. Pour the sauce over the stuffed eggs and serve.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Parsley + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Hard-boiled whites hold the filling, and the raw egg white helps the coating stick before frying.
Cold chicken
Provides the main savoury filling that gives the stuffed eggs their body.
Butter
Adds richness and moisture to the yolk and chicken filling.
Cream or rich milk
Forms the base of the sauce, adding richness and a smooth, creamy texture.
Flour
Thickens the cream or milk into a smooth sauce as it is stirred.
Egg yolk
Enriches the sauce and helps it thicken and become smooth.

The step that matters

Frying the coated eggs. Frying in hot fat browns the coating quickly and seals it. If the fat is not hot enough, the coating absorbs more oil and can come off or turn greasy.

Swap the parsley

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

  1. Nutmegfits about as well
  2. Tarragonfits about as well
  3. Parsleythe original
  4. Turmericfits about as well

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