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Stuffed Eggs

A fried egg dish with yolk filling, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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. Cut the boiled eggs in half and remove the yolks.

  2. Mash the yolks finely and mix in butter, cream, salt, pepper, nutmeg, and parsley.

  3. Fill the egg whites with the yolk mixture and put the halves back together.

Coat and fry

  1. Dip the stuffed eggs in beaten egg and coat with bread crumbs.

  2. Fry in hot fat until golden brown.

Serve

  1. Serve with tomato sauce.

  2. Serve cold for lunch.

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. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

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

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

What each ingredient does

Boiled eggs
Provide the egg whites that hold the filling and the yolks that form it.
Butter
Adds richness and a smooth, moist texture to the mashed yolks.
Cream
Loosens the mashed yolks into a creamy, spreadable filling.
Bread crumbs
Form a crisp, golden coating when fried.
Beaten egg
Acts as a binder so the bread crumbs stick to the eggs.

The step that matters

Coating and frying the stuffed eggs. The beaten egg must fully cover the halves so the bread crumbs adhere evenly. Gaps let hot fat reach the filling and leak out, and frying too long or too hot can overbrown the coating before the crumbs set.

Swap the parsley

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

  1. Cinnamonfits about as well
  2. Parsleythe original
  3. Tarragonfits less well
  4. Marjoramfits less well

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