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Savoury Curry Eggs

Eggs filled with a curry‑spiced yolk and ham mixture, served on watercress.

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 ↓

Savoury Curry Eggs

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs for 10 minutes.

  2. Remove the shells and cut the eggs in half lengthwise.

Make the filling

  1. Fry the ham and mince it very fine.

  2. Beat the yolks of the eggs with the curry powder and minced ham until creamy.

Fill and serve

  1. Pile the mixture into the whites of the eggs.

  2. Serve the eggs on a bed of watercress.

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
Provide the whites that hold the filling and the creamy yolk that binds it.
Curry powder
Adds aroma and warm spice flavour to the yolk filling.
Ham
Adds savoury, salty flavour and a little texture to the filling.

The step that matters

Beat the yolks until creamy. Yolks must be beaten smooth with the curry powder and ham so the filling is even and spreads without lumps. Fat in the yolks carries the spice evenly through the mixture, so thorough mixing gives consistent flavour in every bite.

“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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