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Egg Croquettes

Egg croquettes are fried cutlets made from mashed hard-boiled eggs mixed with butter, flour, milk, bread crumbs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Egg Croquettes

Ingredients

Directions

Make the filling

  1. Press the hard-boiled eggs through a vegetable press or chop them finely.

  2. In a saucepan, melt the butter and stir in the flour.

  3. Add the milk and stir until boiling.

  4. Mix in the bread crumbs, salt, parsley, pepper, onion juice, and the pressed eggs.

  5. Allow the mixture to cool, then form it into cutlets.

Coat and fry

  1. Dip each cutlet in egg, then coat with bread crumbs.

  2. Fry the cutlets in hot oil until golden brown.

Serve

  1. Serve with 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (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 main body and rich flavour of the filling, binding it once cooled.
Butter
Adds richness and flavour to the flour-thickened base of the filling.
Flour
Thickens the milk into a stiff base that holds the croquette mixture together.
Milk
Forms the moist sauce base that is thickened by the flour and butter.
Bread crumbs
Absorb moisture and add body to the filling, and form a crisp golden coating.

The step that matters

Cool the mixture before forming cutlets. A warm, loose mixture is too soft to shape and can fall apart or split in the hot oil. Cooling lets the starch in the flour-and-milk base set so the cutlets hold their shape while frying.

Swap the onion

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

  1. Shallotfits better
  2. Chivefits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against egg, butter, flour, milk, bread, parsley, pepper. 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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