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Stuffed Eggs

Hard-boiled eggs filled with a seasoned mixture of cold chicken, lamb, or veal, egg yolk, and breadcrumbs, then fried and served with celery sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and celery match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare the filling

  1. Cut the hard boiled eggs in half and remove the yolks.

  2. Chop the yolks and mix with the chopped cold chicken, lamb, or veal.

  3. Season the mixture with salt and pepper, then add the uncooked egg yolk.

  4. Fill the egg cavities with the mixture and reassemble the halves.

Coat and fry

  1. Roll the stuffed eggs in the beaten egg and then in the bread crumbs.

  2. Fry in boiling lard until slightly brown.

Serve

  1. Serve with celery 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. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Chicken + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,258 recipes

    Shared aroma: ethyl caproate (fruity).

  4. Chicken + celerytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,375 recipes

    Shared aroma: myristicin (spice, warm).

  5. Bread + celerytop 16% of all pairs
    Smell alikemoderate
    Cooked together2,110 recipes

    Shared aroma: guaiacol (smoky, 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 bulk and shell that hold the filling for frying.
Uncooked egg yolk
Binds the chopped filling so it holds together in the cavities.
Beaten egg
Acts as a glue so the bread crumbs stick to the outside.
Bread crumbs
Form a crisp, golden coating that browns during frying.
Cold chicken, lamb, or veal
Supplies the meaty flavour and body of the filling.

The step that matters

Fry in boiling lard until slightly brown. The coating must be fully sealed and only lightly browned; over-frying can darken the crumbs before the filling is heated through, while under-frying leaves the coating pale and soggy.

Swap the celery

How well each one fits the dish's main ingredients (egg, chicken, pepper, bread, sauce):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Capersfits about as well
  4. Celerythe original

Fit is the average pairing score against egg, chicken, pepper, bread, sauce. 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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