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Stuffed Eggs with Cream

Creamy yolk mixture stuffed into boiled eggs, baked and topped with Parmesan, served with béchamel sauce.

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 ↓

Stuffed Eggs with Cream

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Boil the eggs for 10 minutes, then remove the shells.

  2. Cut the eggs in half lengthwise and scoop out the yolks.

  3. In a mortar, pound the yolks with butter, soaked bread crumbs, parsley, chives, raw yolks, and cream.

  4. Season the mixture with salt, pepper, and cayenne.

Stuff and bake

  1. Fill the egg whites with the mixture and place the remaining stuffing on a dish.

  2. Arrange the eggs on top and bake in a 400°F (200°C) oven for 10 minutes to brown.

Serve

  1. Sprinkle with grated Parmesan cheese and serve with béchamel 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. Parsley + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together2,150 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

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

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

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

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

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 form the shell and the yolks that make the rich filling.
White bread crumbs
Soak up milk and bind the filling, keeping it moist and tender.
Raw egg yolks
Bind the filling and add richness and a smooth, creamy texture.
Butter
Adds fat and richness, giving the filling a smooth, flavorful texture.
Parmesan cheese
Melts and browns on top, adding savory flavor and a golden crust.

The step that matters

Bake the stuffed eggs. Raw yolks in the filling must be fully cooked. Baking at the stated heat sets the proteins, and browning the top adds flavor and color.

Swap the chive

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

  1. Potatofits better
  2. Capsicumfits about as well
  3. Asparagusfits about as well
  4. Chivethe original

Fit is the average pairing score against egg, butter, bread, milk, parsley, cream, 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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