Skip to main content
Main

Stuffed Eggs

Hard‑boiled eggs filled with a mixture of olives, butter, pepper, salt, and thick white sauce topped with grated cheese.

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

Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare the filling

  1. Halve the hard-boiled eggs lengthwise and carefully remove the yolks.

  2. Pound the yolks well and mix with the minced olives, butter, pepper, and salt.

Assemble and serve

  1. Fill the egg whites with the yolk mixture.

  2. Pour thick white sauce flavored with grated cheese onto a hot dish.

  3. Place the stuffed eggs on the sauce.

  4. 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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  2. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  3. Olive + cheesetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,802 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Olive + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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
Egg whites form the shell that holds the filling, and yolks give the filling its rich body.
Spanish olives
Add briny, salty flavor that contrasts with the rich yolks.
Butter
Adds fat that makes the mashed yolks smoother and richer.
Thick white sauce
Forms a creamy base under the eggs that carries the dish's savory flavor.
Grated cheese
Adds savory, salty flavor and aroma to the sauce.

The step that matters

Pound the yolks well and mix. Thoroughly mashing the yolks with the butter breaks them into a smooth, even paste. Lumps left in the filling make it grainy and uneven when spooned into the whites.

“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.

More stuffed eggs recipes

Anchovy 8Mushroom 4Cheese 3Spinach 3 See all 127 →

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes