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Princess Eggs

A baked egg dish with truffle garnish, chicken forcemeat coating, scrambled eggs, asparagus, and truffles, poached in a bain‑marie.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Truffle and asparagus work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 141 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Princess Eggs

Ingredients

Directions

Prepare the moulds

  1. Grease narrow and deep dariole moulds with butter.

  2. Garnish the bottoms with a slice of truffle and coat the sides with a thin layer of chicken forcemeat.

Make the filling

  1. Prepare scrambled eggs, asparagus heads, and diced truffles, keeping them soft.

  2. Add 1 raw beaten egg for every 4 scrambled eggs to the mixture.

  3. Fill the moulds nearly full with the egg mixture.

  4. Cover the eggs with a layer of forcemeat.

Poach and serve

  1. Poach in a bain-marie for 15 minutes over low heat.

  2. Turn out the moulds onto a dish and surround with clear poultry brown 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. Truffle + asparagustop 10% of all pairs
    Smell alikemoderate
    Cooked together141 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Chicken + asparagustop 11% of all pairs
    Smell alikemoderate
    Cooked together539 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Butter + truffletop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Truffle + chickentop 13% of all pairs
    Smell alikelow
    Cooked together756 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Eggs
Scrambled and bound with raw egg, they set into a firm, sliceable custard-like filling.
Chicken forcemeat
Forms a delicate protective coating that keeps the outside of the eggs moist and tender.
Asparagus heads
Add tender texture and a mild vegetable flavour to the set egg filling.
Truffles
Contribute a strong earthy aroma that defines the flavour of the dish.

The step that matters

Poaching in the bain-marie over low heat. Gentle, low heat lets the egg mixture set evenly without curdling or becoming rubbery. Too much heat can cause the eggs to toughen and weep liquid.

“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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