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Stuffed Egg on Caviare Toast

A toast topped with caviar and stuffed eggs made from yolks mixed with deviled meat and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Stuffed Egg on Caviare Toast

Ingredients

Directions

Prepare the stuffed eggs

  1. Hard boil the eggs and let them cool.

  2. Carefully open the eggs and remove the yolks.

  3. Mix the yolks with potted or deviled meat and soft bread crumbs, seasoning to taste.

  4. Fill the egg whites with the mixture and fit the halves back together.

Assemble and serve

  1. Spread caviar on a large piece of toast and place the stuffed eggs on top.

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

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

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

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

  3. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

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

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

What each ingredient does

Eggs
Yolks form the creamy, rich base of the stuffing once mashed and mixed.
Potted or deviled meat
Adds fat and savoury depth that gives the filling its flavour.
Soft bread crumbs
Absorb fat and moisture, helping the filling hold together and stay smooth.
Caviare
Adds a briny, salty flavour and a delicate burst of texture on top.

“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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