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Indian Eggs

A dish of boiled eggs filled with a curry‑flavored yolk mixture, garnished with watercress and bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Indian Eggs

Ingredients

Directions

Prepare the eggs

  1. Cut a small slice from each end of the hard-boiled eggs and cut them in half lengthwise.

  2. Remove the yolks and pound them until smooth.

Fill and serve

  1. Mix the yolks with curry powder, butter, and essence of anchovy until well blended.

  2. Fill the egg halves with the mixture.

  3. Garnish with watercress and rolled bread and butter before serving.

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

    Shared aroma: hexanol (green, fruity).

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

    Shared aroma: decanal (soap, orange peel).

  4. Anchovy + watercresstop 12% of all pairs
    Smell alikemoderate
    Cooked together63 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  5. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 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

Egg yolks
Form the smooth, rich base that carries the filling.
Butter
Adds fat and richness, giving the yolk filling a smooth, creamy texture.
Curry powder
Provides the warm, aromatic spice flavour that defines the dish.
Essence of anchovy
Adds a salty, savoury depth to the filling.

The step that matters

Pounding the yolks until smooth. Yolks left in lumps won't blend evenly with the butter, leaving a grainy filling. Pounding breaks up the yolk particles so the fat and yolk combine into a uniform, spreadable mixture.

“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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