Skip to main content
Main

Curried Eggs

Hard-boiled eggs filled with a curry and bacon mixture, served on boiled rice and garnished with watercress.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Rice and watercress work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 59 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Curried Eggs

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the eggs

  1. Boil the eggs for 10 minutes.

  2. Remove the shells and cut the eggs in half lengthwise.

  3. Scoop out the yolks.

Make the filling

  1. Fry the bacon until crispy, then mince it finely.

  2. Mix the minced bacon with the curry paste and the egg yolks.

  3. Fill the egg whites with the mixture.

Bake and serve

  1. Place the dish in the oven at 350°F (175°C) for a few minutes.

  2. Serve on a bed of plain boiled rice.

  3. Garnish with watercress before serving.

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. Rice + watercresstop 12% of all pairs
    Smell alikemoderate
    Cooked together59 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Egg + watercresstop 20% of all pairs
    Smell alikemoderate
    Cooked together638 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Eggs
Provide the main structure and the rich, creamy yolk filling.
Streaky bacon
Adds salty, savoury flavour and crisp texture to the filling.
Curry paste
Supplies the spice and aroma that flavour the yolk filling.

“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.

You might also like

Rice FrittersRice Fritters84 recipesSteamed RiceSteamed Rice48 recipesRice Griddle CakesRice Griddle Cakes28 recipesRice and Cheese CasseroleRice and Cheese Casserole23 recipes