Skip to main content
Main

Coated Eggs

Hard‑boiled eggs coated with sausage meat, beaten egg, and cracker crumbs, then fried and served with bacon and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Meat and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,040 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Coated Eggs

Ingredients

Directions

Prepare the eggs

  1. Boil eggs until hard.

  2. Shell eggs and coat each thickly with sausage meat.

Coat and fry

  1. Roll coated eggs in beaten egg, then in cracker crumbs.

  2. Fry eggs in deep hot fat until golden brown.

  3. Drain eggs carefully and cut each in half.

Serve

  1. Arrange on a platter with broiled bacon and parsley.

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. Meat + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together3,040 recipes

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

  2. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

  3. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

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

What each ingredient does

Eggs
Form the core of each coated egg and set firm when boiled.
Sausage meat
Forms the savoury outer layer that surrounds each egg.
Beaten egg
Acts as a glue so the cracker crumbs stick to the sausage coating.
Cracker crumbs
Create a crisp, golden browned crust when fried.

The step that matters

Fry in deep hot fat until golden brown. If the fat is not hot enough, the coating absorbs oil and turns greasy, while the sausage may not cook through. Hot fat quickly sets the crumb crust and browns it before the coating becomes soggy.

Swap the parsley

How well each one fits the dish's main ingredients (egg, meat):

  1. Nutmegfits better
  2. Parsleythe original
  3. Capersfits about as well
  4. Thymefits about as well

Fit is the average pairing score against egg, meat. 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.

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes