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Stuffed Eggs with Parsley Sauce

Hard‑boiled eggs filled with a parsley‑flavored yolk mixture, topped with breadcrumbs and butter, baked, then served with a creamy parsley sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 Parsley Sauce

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs for 25 minutes.

  2. Place them in cold water until cool.

  3. Remove the shells.

  4. Cut a thin slice from each end of the eggs.

  5. Cut the eggs in half.

  6. Remove the yolks.

Fill and bake

  1. In a bowl, mash the yolks with melted butter, cream, sifted flour, salt, and minced parsley until smooth.

  2. Fill each egg white half with the yolk mixture.

  3. Sprinkle breadcrumbs on top.

  4. Add a tiny piece of butter.

  5. Stand the filled egg halves upright in a pudding dish.

  6. Heat in the oven until the crumbs are browned.

Make the sauce and serve

  1. In a separate pan, combine the remaining yolk mixture with melted butter, sifted flour, and milk.

  2. Cook until smooth.

  3. Once the egg tops are browned, pour the sauce over and around the eggs.

  4. Serve garnished with chopped parsley.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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
Provide the structure of the filling and the white halves that hold it.
Melted butter
Adds richness and a smooth, silky texture to the yolk filling and sauce.
Cream
Adds moisture and softness to the yolk mixture.
Sifted flour
Thickens the yolk mixture and the sauce so they become smooth and cohesive.
Milk
Forms the liquid base of the sauce, which thickens as it cooks.

The step that matters

Heat in the oven until the crumbs are browned. Browning the breadcrumbs and butter depends on heat and time; too little gives pale tops, too much dries the filling. Watching the tops ensures a golden finish while the filling stays moist.

Swap the parsley

How well each one fits the dish's main ingredients (egg, butter, cream, flour, milk):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Capersfits about as well
  4. Parsleythe original

Fit is the average pairing score against egg, butter, cream, flour, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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