Name: Minced Eggs and Parsley
Ingredients: hard-boiled eggs; boiled parsley; 2 tablespoons melted butter; ¼ teaspoon coarse sea salt; sippets (to serve)

Why it works: Parsley and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Minced Eggs and Parsley

Ingredients

Directions

Prepare

Boil the eggs until hard, then peel and chop them finely.
Chop the boiled parsley and mix it with the chopped eggs.

Combine and serve

Add melted butter and salt to the mixture and combine well.
Serve the mixture with sippets arranged around the 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.

Parsley + buttertop 15% of all pairs

Smell alikemoderate

Cooked together28,563 recipes

Shared aroma: trans-2-hexenal (green, leafy).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Egg + parsleytop 21% of all pairs

Smell alikemoderate

Cooked together18,765 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

Hard-boiled eggs: Form the main body of the salad and give it a soft, rich texture.
Melted butter: Adds fat and richness, helping the chopped egg hold together and taste smooth.