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Egg Baskets

Egg Baskets are half boiled eggs filled with a mixture of mashed yolks, butter, pepper, salt, minced roast meat, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Egg Baskets

Ingredients

Directions

Prepare the filling

  1. Cut the hard-boiled eggs in half and remove the yolks.

  2. Mash the yolks with melted butter, pepper, and salt until smooth.

  3. Finely mince the leftover meat and mix it with the egg paste, adding more melted butter or gravy as needed.

Fill and serve

  1. Trim the bottom of the egg whites to make them stable and fill them with the meat and egg mixture.

  2. Arrange the filled egg halves on a flat dish and pour hot gravy over them, adding cream or milk to enrich the 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Pepper + meattop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

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

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Hard-boiled eggs
Whites provide the shell-like holder and yolks become the smooth, rich filling base.
Melted butter
Adds fat and smoothness, making the mashed yolk paste spreadable and rich.
Minced meat from leftover roast
Supplies savory flavor and body to the filling, binding it with the yolk paste.
Gravy from the roast
Adds moisture and savory flavor to the filling and the hot sauce over the dish.
Cream or rich milk
Adds fat and softness, making the sauce smoother and richer.

The step that matters

Trim the bottom of the egg whites. Trimming a thin slice off the rounded base lets each half sit flat and upright on the dish. Without it, the halves tip over and the filling spills out.

“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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