Skip to main content
Main

Savoury Eggs with Anchovies

A boiled egg dish mixed with anchovy and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Savoury Eggs with Anchovies

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs for 10 minutes, then place them in cold water and remove the shells.

  2. Cut the eggs in half lengthwise.

Make the filling

  1. Bone, scale, and chop the anchovies, then pound them with the yolks of the eggs.

  2. Warm the butter and stir the mixture into it over low heat until heated through.

  3. Fill the egg whites with the mixture and serve with or without sauce.

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 + 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

Eggs
The yolks provide the rich, creamy body of the filling, and the whites hold it.
Anchovies
They add a salty, savoury depth that seasons the filling.
Butter
It adds fat and moisture, making the pounded filling smooth and rich.

The step that matters

Warm the butter and stir the mixture over low heat. Low heat warms the filling gently so the butter emulsifies smoothly into the yolk and anchovy paste without separating or turning greasy or grainy. High heat can cause the butter to split and the eggs to scramble.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes