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Fried Eggs, in Paste

Hard-boiled eggs are filled with a meat and yolk mixture, wrapped in puff pastry, and fried or baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,040 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Fried Eggs, in Paste

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs hard, then cut them in half.

  2. Remove the yolks and mix them with the ground meat.

  3. Replace the yolks in the egg whites with the meat mixture.

Wrap and cook

  1. Cover the filled eggs with puff pastry.

  2. Fry or bake until golden brown.

Serve

  1. Serve with fried parsley 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.

  1. Meat + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together3,040 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 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 hard-boiled base that holds the meat filling in its halves.
Ground meat
Forms the savory filling that sets as it cooks, giving the eggs body and flavor.
Puff pastry
Forms a flaky, crisp outer layer that browns when fried or baked.

Swap the parsley

How well each one fits the dish's main ingredients (egg, meat):

  1. Nutmegfits better
  2. Parsleythe original
  3. Capersfits about as well
  4. Thymefits about as well

Fit is the average pairing score against egg, meat. Candidates are from the same food group and used in at least 100 recipes.

“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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