Skip to main content
Main

Stuffed Eggs

Stuffed Eggs are hard‑boiled eggs filled with a butter, anchovy, and seasoning mixture, served on bread with tomato and cress.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

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 ↓

Stuffed Eggs

Ingredients

Directions

Prepare the filling

  1. Boil the eggs carefully, then shell and cut them in halves.

  2. Pound the yolks with the butter, anchovies, and seasonings, then rub through a fine sieve.

Assemble and serve

  1. Wash and dry the egg halves, then pipe the mixture into them.

  2. Serve on rounds of bread and butter with tomato, and garnish with cress.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Bread + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

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

  4. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  5. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 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

Eggs
Provide the white shells and the yolks that form the base of the filling.
Butter
Adds richness and a smooth, spreadable texture to the pounded yolks.
Anchovies
Add a salty, savoury depth that stands out against the mild yolk.

The step that matters

Rub the yolk mixture through a fine sieve. Pressing the pounded yolks through a fine sieve removes lumps and fibres, giving a smooth, even filling that pipes cleanly without blocking the nozzle.

Swap the tomato

How well each one fits the dish's main ingredients (egg, butter, anchovy, pepper, bread):

  1. Capsicumfits better
  2. Asparagusfits about as well
  3. Spinachfits about as well
  4. Tomatothe original

Fit is the average pairing score against egg, butter, anchovy, pepper, bread. Candidates are from the same food group and used in at least 100 recipes.

“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.

More stuffed eggs recipes

Anchovy 8Mushroom 4Cheese 3Spinach 3 See all 127 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesCream of Tomato SoupCream of Tomato Soup107 recipesWhite BreadWhite Bread80 recipes