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Egg Cutlets

Breaded halves of hard‑boiled eggs fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Egg Cutlets

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs for 20 minutes.

  2. Let them cool completely, then shell and cut them in half lengthwise.

Prepare the coating

  1. Melt the butter on a hot plate.

  2. Add salt and pepper to the melted butter.

  3. Beat the egg with cold water in a separate bowl.

  4. Place the bread crumbs on another plate.

Coat and fry

  1. Dip the egg halves in the melted butter, then in the beaten egg, and finally roll them in the bread crumbs.

  2. Fry the coated egg halves in deep oil until golden brown.

  3. Serve with curry.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 cutlet filling, giving a firm, sliceable centre.
Butter
Adds richness and flavour to the egg halves before coating.
Egg
Beaten egg binds the bread crumbs to the egg halves as a coating.
Fine dry bread crumbs
Form a crisp, golden crust when fried in oil.

The step that matters

Frying the coated egg halves. Oil must be hot enough to brown the crumb crust quickly. If it is too cool, the coating absorbs oil and turns greasy before it crisps.

“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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