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Egg Croquettes

Egg croquettes are fried, breaded egg-based patties seasoned with parsley, onion juice, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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

Prepare the filling

  1. Boil the eggs hard, then drop them in cold water.

  2. Squeeze the eggs through a potato ricer.

  3. In a saucepan, melt the butter, then stir in the flour and sweet milk to make a thick sauce.

  4. Add the squeezed eggs, parsley, onion juice, pepper, and salt to the sauce.

  5. Transfer the mixture to a plate and let it cool for three hours.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Dip the croquettes in beaten eggs.

  3. Roll the croquettes in bread crumbs.

  4. Fry the croquettes in boiling lard until golden brown.

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. Milk + buttertop 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

Eggs
Provide the bulk and rich flavor of the filling.
Flour
Thickens the melted butter and milk into a sauce that binds the filling.
Sweet milk
Forms the liquid base of the sauce, adding moisture and softness.
Butter
Adds fat and richness to the sauce.
Bread crumbs
Form a crisp, golden outer coating when fried.

The step that matters

Cooling the mixture. The filling must cool and firm fully before shaping; a warm, soft mixture will not hold its shape and may split or spread in the hot lard.

Swap the onion

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

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

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