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Stuffed Eggs

Stuffed eggs are hard‑boiled eggs filled with a seasoned meat mixture, breaded and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Stuffed Eggs

Ingredients

Directions

Prepare the filling

  1. Boil the eggs hard and cut them in half.

  2. Remove the yolks and chop them well.

  3. Mix the yolks with the force meat or chopped chicken, ham, or tongue.

  4. Season the mixture with salt and pepper.

  5. Add stock or a raw egg to bind the mixture.

Stuff and coat

  1. Fill the egg whites with the stuffing, pressing it down.

  2. Smooth the tops and reassemble the egg halves.

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

Fry and serve

  1. Fry in hot oil until golden brown.

  2. Drain and serve garnished with parsley or watercress.

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

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

  3. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  4. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Hard-boiled eggs
Form the edible shells that hold the stuffing and give the dish its structure.
Force meat or chopped chicken, ham, or tongue
Provides the savoury, meaty filling that forms the bulk of each egg.
Stock or raw egg
Binds the chopped filling so it holds together when stuffed and fried.
Beaten eggs
Acts as a glue so the bread crumbs adhere to the outside of the eggs.
Bread crumbs
Form a crisp, golden coating that browns during frying.

The step that matters

Fry in hot oil until golden brown. The oil must be hot enough to brown the crumb coating quickly. If it is too cool, the coating absorbs oil and turns greasy before the outside browns, and the filling may warm unevenly.

Swap the parsley

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

  1. Parsleythe original
  2. Nutmegfits about as well
  3. Thymefits less well
  4. Marjoramfits less well

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