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Stuffed Eggs, with Cheese

A dish of hard‑boiled eggs filled with a cheese‑yolk mixture and topped with a white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Stuffed Eggs, with Cheese

Ingredients

Directions

Boil and cool the eggs

  1. Place the eggs in a pot of cold water and bring to a boil.

  2. Once boiling, reduce heat and simmer for 7 minutes.

  3. Transfer eggs to cold water to cool.

  4. Peel the eggs and cut them in half lengthwise.

Make the filling

  1. Mash the yolks and mix in cheese, vinegar, and cayenne.

  2. In a saucepan, melt butter and mix in flour to create a roux.

  3. In another saucepan, bring ⅓ cup of milk to a boil and add enough roux to thicken.

  4. Combine the thickened milk with the yolk mixture until hot.

Assemble and serve

  1. Add 1 cup of milk to the remaining roux and stir until smooth for the sauce.

  2. Fill the egg whites with the yolk mixture, rounding the tops to resemble whole yolks.

  3. Arrange the stuffed eggs on a warm platter and pour the white sauce in the center.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cheese + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together922 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

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
Yolks form the creamy filling and whites hold it as the structure of each stuffed egg.
Cheese
Adds savory flavour and richness to the mashed yolk filling.
Butter
Fat that combines with flour to form a roux, enriching the sauce.
Flour
Thickens the butter and milk into a smooth, stable white sauce.
Milk
Liquid base of the white sauce, adding moisture and a mild creamy body.

The step that matters

Add enough roux to thicken the hot milk. Flour must be cooked with fat and whisked into hot liquid to thicken smoothly; adding it too quickly or to cold milk causes lumps and a thin, uneven sauce.

“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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