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Egg Cutlets

Egg Cutlets are small patties made from chopped hard‑boiled egg, bread crumbs, cheese, and spices, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and cheese are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,130 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Egg Cutlets

Ingredients

Directions

Prepare the mixture

  1. In a bowl, mix the chopped hard boiled egg, bread crumbs, grated cheese, curry powder, pepper, and coarse sea salt.

  2. Add the beaten yolk of the raw egg and combine well.

Shape and coat

  1. Shape the mixture into cutlet forms.

  2. Dip each cutlet in the egg white, then coat each cutlet with additional bread crumbs.

Fry and serve

  1. Fry in hot oil until golden brown.

  2. Serve very hot.

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 + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 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. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  4. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

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

What each ingredient does

Hard boiled egg
Forms the bulk of the cutlet and gives a firm, tender body.
Raw egg yolk
Binds the mixture together so the cutlets hold their shape.
Bread crumbs
Absorb moisture and add body, helping the cutlets keep their shape.
Grated cheese
Adds savory flavor and some binding richness to the mixture.
Egg white
Creates a coating that helps the bread crumbs adhere to the cutlets.

The step that matters

Fry in hot oil until golden brown. Oil that is not hot enough lets the cutlets soak up fat and fall apart before the crust sets. Hot oil quickly sets the egg-and-crumb coating and browns it through the Maillard reaction, which adds color and flavor.

“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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