Skip to main content
Main

Breaded Eggs

Breaded eggs are sliced hard‑boiled eggs coated in egg and breadcrumbs, then fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Bread and butter 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 ↓

Breaded Eggs

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs hard and let them cool.

  2. Slice the cooled eggs.

Bread and fry

  1. Dip each slice in raw egg, then coat with fine bread crumbs.

  2. Fry the coated slices in butter until golden brown.

Serve

  1. Serve hot, ensuring they are free from excess grease.

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

    Shared aroma: decanal (soap, orange peel).

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 main body of the dish once sliced and coated.
Raw egg
Acts as a binder so the bread crumbs stick to the slices.
Fine bread crumbs
Form a crisp coating that browns when fried.
Butter
Conducts heat for frying and adds richness and browning to the crust.

The step that matters

Coating and frying the slices. Raw egg must hold the crumbs firmly, or they fall off in the pan. Frying in butter at a steady heat browns the crumbs before the coating over-darkens or turns greasy.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes