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Egg Croquettes

Egg croquettes are fried egg-based patties seasoned with pepper, salt, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Egg Croquettes

Ingredients

Directions

Make the filling

  1. Boil the eggs for 15 minutes.

  2. Chop the yolks and whites separately.

  3. Melt the butter in a saucepan.

  4. Add flour and cream to the melted butter and thicken.

  5. Let the mixture cool, then add the chopped eggs.

  6. Season with pepper, salt, and sugar, then let it cool completely.

Shape and fry

  1. Form the mixture into croquettes.

  2. Fry the croquettes in butter until golden brown.

  3. Serve with cream 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Provide the main body of the filling, setting firmly when boiled and binding the croquettes.
Butter
Adds richness and flavour, and browns the croquette surface when fried.
Flour
Thickens the melted butter and cream into a paste that holds the filling together.
Cream
Adds moisture and softness to the thickened filling.

The step that matters

Let the mixture cool completely before forming. A warm, loose filling is soft and sticky, so it will not hold its shape when shaped and may break apart in the hot butter. Cooling lets the thickened mixture firm up so the croquettes keep their form and fry evenly.

“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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