Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
Stuffed Eggs
Ingredients
Directions
Prepare the filling
Boil the eggs hard and cut them in half.
Carefully remove the yolks and mash them well.
Add chopped parsley, pepper, salt, and your choice of chopped ham, tongue, veal, or chicken to the yolks. Mix well and fill the egg whites with this mixture, making each half look like it contains a whole yolk.
Finish
Cut a small slice from the end of the halves so they will stand firm.
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.
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Parsley + peppertop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Egg + hamtop 17% of all pairsSmell alikemoderateCooked together4,526 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Egg + parsleytop 21% of all pairsSmell alikemoderateCooked together18,765 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Pepper + hamtop 23% of all pairsSmell alikelowCooked together6,058 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Parsley + hamtop 24% of all pairsSmell alikelowCooked together3,249 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 mashed yolks that form it.
- Chopped ham, tongue, veal, or chicken
- Adds savory meaty flavor and some body to the yolk filling.
The step that matters
Mashing the yolks well. Thoroughly mashed yolks blend smoothly with the other filling ingredients. Lumps of dry yolk make the filling crumbly and uneven when piped or spooned into the whites.
“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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