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Egg Rissoles with Ham

Eggs and diced ham are fried in lard or bacon fat to make savory fritters.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and ham are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,526 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Egg Rissoles with Ham

Ingredients

Directions

Prepare the ham

  1. Cut the ham or bacon into small dice.

  2. Fry the diced ham or bacon gently until the fat is partly melted.

  3. Drain the fat.

Cook the rissoles

  1. Melt lard or bacon fat in the pan until boiling.

  2. Strew one-sixth of the diced ham or bacon into the pan.

  3. Break an egg into the pan, covering it with the fat until cooked.

  4. Place the cooked egg on a dish in the oven.

  5. Repeat with the remaining ingredients.

  6. 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. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Set and bind the rissoles, giving them their firm cooked structure.
Ham or bacon
Adds salty, savoury flavour and rich fat to the dish.

The step that matters

Covering the egg with hot fat until cooked. The fat must be hot enough to set the egg white around the yolk while the surface cooks. If it is too cool, the egg spreads and cooks unevenly; spooning hot fat over the top gently sets the white without breaking the yolk.

“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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