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Curried Eggs

Hard-boiled eggs coated in a spiced butter curry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Curried Eggs

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the eggs

  1. Boil the eggs until hard, about 10 minutes.

  2. Cool the eggs in cold water, then peel them.

Make the curry

  1. Melt the butter in a pan and add the curry powder.

  2. Slice the eggs and add them to the pan, stirring gently.

  3. Season with salt and pepper to taste.

Serve

  1. Serve warm or cold.

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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Form the main body of the dish and provide protein-based richness and texture.
Butter
Carries the curry powder's fat-soluble flavor and adds richness to the eggs.
Curry powder
Supplies the dish's main aroma and flavor through its toasted spices.

The step that matters

Boil the eggs until hard, then cool them in cold water. Prolonged boiling makes egg whites rubbery and can leave a grey-green ring around the yolk. Cooling in cold water halts the cooking and makes the shells easier to peel.

“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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