Why it works: Egg and anchovy are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,330 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Scotch Eggs
Ingredients
Directions
Boil the eggs hard in their shells.
Prepare a fine forcemeat with a suitable amount of scraped lun or chopped anchovy.
Remove the shells and cover the boiled eggs completely with the forcemeat.
Fry the coated eggs in hot oil until they are a beautiful yellow brown.
Serve the Scotch eggs with gravy.
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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Egg + anchovytop 12% of all pairsSmell alikemoderateCooked together2,330 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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