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Eggs Fried, Stuffed

Fried eggs filled with a mixture of tongue, mushrooms, chicken, olives, béchamel, and truffle, then breaded and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mushroom and chicken are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 4,172 recipes. Both carry 1-butyl acetate, which smells fruity, banana. The science ↓

Eggs Fried, Stuffed

Ingredients

Directions

Prepare the eggs

  1. Boil 6 eggs until hard, then cool and shell them.

  2. Remove the yolks with a cutter; reserve for tartare sauce or salad dressing.

Make and fill

  1. Make a filling with tongue, mushrooms, chicken, olives, béchamel, and truffle; season well.

  2. Fill the egg whites with the mixture and replace the small pieces cut off.

Coat and fry

  1. Dip the stuffed eggs in beaten egg, then coat with bread crumbs.

  2. Fry in hot fat until golden brown.

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. Mushroom + chickentop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  2. Mushroom + truffletop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  3. Mushroom + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together4,571 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  4. Olive + chickentop 9% of all pairs
    Smell alikemoderate
    Cooked together11,888 recipes

    Shared aroma: acetic acid hexyl ester (sweet, green).

  5. Olive + breadtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Hard-boiled eggs
Provide the structure that holds the filling and fries into a firm shell.
Béchamel sauce
Binds the chopped meats and mushrooms into a moist, cohesive filling.
Bread crumbs
Form a crisp, golden coating that browns in the hot fat.
Tinned mushrooms
Add moisture and earthy flavour to the filling.

The step that matters

Frying in hot fat until golden brown. If the fat is not hot enough, the bread crumb coating absorbs oil and turns greasy before it browns. Hot fat sets the crust quickly, sealing the filling inside.

“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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