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Eggs, Patties of

A fried bread patty filled with mashed egg yolk, anchovy, butter, and cayenne, topped with chopped egg white.

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 ↓

Eggs, Patties of

Ingredients

Directions

Prepare the eggs

  1. Cool the hard-boiled eggs in cold water.

  2. Shell the cooled eggs.

  3. Cut the broadest part of each egg into 3 slices, about ⅓ inch thick.

  4. Remove the yolks from the egg slices.

Make the filling

  1. Mash the yolks with the skinned, boned, and filleted anchovies, butter, and cayenne.

Assemble and serve

  1. Stamp out 9 rounds of bread the size of the egg rings.

  2. Fry the stamped bread rounds until golden brown.

  3. Place an egg on each round of bread.

  4. Fill the rings with the yolk mixture.

  5. Top with finely chopped egg white.

  6. Garnish with parsley or watercress and arrange on a dish.

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Hard-boiled eggs
Whites form the set base and the yolks, mashed, make the creamy filling.
Butter
Adds fat and richness, helping the mashed yolk filling turn smooth and moist.
Anchovies
Contribute a salty, savoury depth that balances the rich yolks.
Bread
Forms a crisp, browned base that holds the egg and filling.

The step that matters

Frying the bread rounds until golden brown. Frying gives the bread a crisp, browned surface through browning reactions, which keeps it from going soft under the moist filling. Too little heat leaves it pale and soggy, while too much heat scorches it before the centre is crisp.

“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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