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Cold Bacon and Eggs

A fried dish of bacon, eggs, potato, and crumbs formed into small balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and potato are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Cold Bacon and Eggs

Ingredients

Directions

Prepare the filling

  1. Chop the leftover bacon finely in a wooden bowl.

  2. Chop the leftover eggs finely in a wooden bowl.

  3. Add a little mashed or cold chopped potato and bacon gravy if available. Mix well.

  4. Form into small balls.

Coat and fry

  1. Roll each ball in raw egg. Roll each ball in cracker crumbs.

  2. Fry in a skillet over medium heat until golden brown on both sides. Serve hot.

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. Egg + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

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

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

What each ingredient does

Leftover bacon
Provides savory, salty flavor and fat that carries through the balls.
Leftover eggs
Adds body and helps bind the chopped filling together.
Mashed or cold chopped potato
Adds starch and moisture that help the balls hold their shape.
Raw egg
Acts as a binder so the cracker crumbs stick to the outside.
Cracker crumbs
Form a crisp, golden coating that browns when fried.

The step that matters

Frying until golden brown on both sides. The coating is only crisp and browned if the oil is hot enough and the balls are turned so every side cooks evenly. Too little heat lets the coating soak up oil and stay pale, while the filling needs enough time to heat through.

“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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