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Curry Balls

Curry balls are small, fried or boiled mixtures of bread crumbs, egg yolks, butter, and curry powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Curry Balls

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 ↓

Curry Balls

Ingredients

Directions

Make the mixture

  1. In a bowl, combine the bread crumbs, hard-boiled egg yolks, and fresh butter, and mix well until smooth.

  2. Season the mixture with curry powder to taste.

Shape and cook

  1. Form the mixture into small balls.

  2. Fry or boil the balls until cooked through.

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.

Photo for illustrative purposes only · Contact us to use it

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. Bread + eggtop 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

Bread crumbs
Provide the bulk and body that hold the mixture together into balls.
Hard-boiled egg yolks
Add richness and a firm, creamy texture that binds the mixture.
Fresh butter
Adds fat for richness and a smoother, softer texture in the mixture.

The step that matters

Fry or boil the balls until cooked through. The balls are made from already-cooked egg yolks and dry crumbs, so the cook must check that the centre is heated through. Cooking in hot fat or water also sets the outside so the balls hold their shape.

“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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