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Stuffed Eggs

Stuffed eggs filled with a mixture of yolk, meat, cream, and seasoning, coated in breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare the filling

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

  2. Press the yolks through a sieve and mix with melted butter until smooth.

  3. Add the chopped meat and seasoning, then gradually mix in the cream until the desired consistency is reached.

  4. Carefully fill each egg half with the mixture and smooth the tops.

Seal and fry

  1. Brush a little raw egg white over the filled eggs and press the halves together.

  2. Coat the stuffed eggs in egg and bread crumbs.

  3. Fry in hot fat until golden brown.

Serve

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

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  5. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Hard-boiled eggs
Provide the structure and body of the dish, holding the filling inside the whites.
Cooked meat
Gives the filling its savoury flavour and substance.
Cream
Adds moisture and softness, loosening the filling to a smooth, spreadable texture.
Butter
Adds richness and fat, making the yolk filling smooth and creamy.
Egg and bread crumbs
Form a crisp golden coating that browns when fried.

The step that matters

Sealing and coating the stuffed eggs. If the halves are not pressed firmly together with egg white, the filling can leak out during coating and frying. Coating in egg and crumbs also needs to be even so the crust fries crisp and golden rather than splitting or burning in patches.

“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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