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Stuffed Eggs, Tartare Sauce

Hard‑boiled eggs filled with a seasoned yolk mixture and topped with tartare sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Tarragon and capers match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 379 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Stuffed Eggs, Tartare Sauce

Ingredients

Directions

Make the filling

  1. Mix the egg yolks with the butter, anchovy essence, Worcestershire sauce, and season carefully.

  2. Fill the halves of the hard-boiled eggs with the mixture.

Assemble and serve

  1. Cut a small piece from the bottom of each egg half to make them stand flat.

  2. Place each egg half on a crouton and pour a spoonful of tartare sauce over each.

  3. Garnish with chopped capers and serve with salad arranged around.

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. Tarragon + caperstop 1% of all pairs
    Smell alikestrong
    Cooked together379 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Tarragon + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Anchovy + caperstop 8% of all pairs
    Smell alikemoderate
    Cooked together473 recipes

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

  5. Sauce + caperstop 11% of all pairs
    Smell alikemoderate
    Cooked together678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Hard-boiled eggs
Their set white forms the shell that holds the filling and gives the dish its structure.
Raw egg yolks
Their emulsifying proteins bind the fats and liquids into a smooth, thick mixture.
Butter
Adds richness and a creamy mouthfeel to the filling.
Salad oil
Adds fat that helps form the smooth, rich body of the tartare sauce.
Malt vinegar
Adds a sharp acidity that brightens the rich yolk and fat mixture.

The step that matters

Cut a small piece from the bottom of each egg half. Only a thin slice should be removed so the flat base stays stable. Cutting too deep breaks through the white and lets the filling leak out.

“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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