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Eggs Stuffed with Mushrooms

Eggs stuffed with finely chopped mushrooms, butter, cream, and breadcrumbs, baked and served with white sauce and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and parsley 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 ↓

Eggs Stuffed with Mushrooms

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs for 20 minutes, then pour cold water over them.

  2. Shell the eggs and cut them in half lengthwise.

Make the filling

  1. Mash the yolks and add the chopped mushrooms; cook until tender.

  2. Stir in the butter, season with salt and pepper, and mix in the cream.

  3. Fill the egg whites with the mixture, shaping the top like a whole yolk.

Bake and serve

  1. Sift fine bread crumbs over the top, add tiny bits of butter, and brown in the oven.

  2. Arrange on a dish and pour white sauce around them, garnishing with 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. Pepper + parsleytop 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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Provide the whites that hold the filling and the mashed yolks that form the stuffing.
Mushrooms
Add earthy flavor and moisture to the yolk filling as they cook down.
Cream
Moistens the mashed yolks so the filling becomes smooth and easy to shape.
Bread crumbs
Form a crisp, lightly browned topping on the filling in the oven.

The step that matters

Cook the mushrooms until tender. Mushrooms hold a lot of water. Cooking them fully drives off moisture so the yolk filling stays thick and does not make the stuffed eggs soggy.

Swap the parsley

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

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

Fit is the average pairing score against egg, mushroom, butter, pepper, cream, 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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