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Stuffed Eggs with Cream

A dish of hard‑boiled eggs filled with a ham and pasta mixture, topped with a yolk sauce and browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and ham are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Stuffed Eggs with Cream

Ingredients

Directions

Prepare the eggs

  1. Shell the hard-boiled eggs and cut them in half.

  2. Scoop out the yolks and set aside.

Make the filling

  1. Warm the cooked nouilles in a pan with butter.

  2. Add the minced ham and season with salt, pepper, and cayenne.

  3. Fill the egg whites with the nouilles and ham mixture.

Finish and serve

  1. Pass the yolks through a wire sieve over the filled eggs.

  2. Garnish with small pieces of fresh butter.

  3. Brown the tops with a salamander or broiler.

  4. Serve hot.

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 + hamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

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

  2. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

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

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

What each ingredient does

Eggs
Egg whites form the edible shell, and the yolks are pressed through a sieve to make a fine topping.
Nouilles
Cooked noodles give the filling body and a soft, chewy bite that holds the ham together.
Butter
Melted into the noodles, butter adds richness and moisture and helps the filling feel smooth.
Minced ham
Adds salty, savory flavor and a firmer texture to the filling.

The step that matters

Browning the tops under a salamander or broiler. Egg whites and butter brown quickly under high direct heat, so the tops can scorch before the filling warms through. Watch them closely and remove them as soon as they turn golden.

“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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