Skip to main content
Main

Stuffed Eggs

Hard‑boiled eggs filled with a mixture of yolks, olives, butter, pepper, salt, and topped with cheese‑flavored white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare the filling

  1. Halve the eggs lengthwise and carefully remove the yolks.

  2. Pound the yolks and mix them with the stoned and finely minced olives.

  3. Add the butter, pepper, and salt, and mix well.

Assemble and serve

  1. Fill the egg whites with the mixture.

  2. Pour thick white sauce flavored with grated cheese onto a hot dish and place the stuffed eggs on it.

  3. Serve hot.

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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Olive + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

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

  3. Olive + cheesetop 11% of all pairs
    Smell alikemoderate
    Cooked together3,802 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Olive + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together11,887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Hard-boiled eggs
Whites hold the filling and yolks provide the rich, creamy base of the mixture.
Spanish olives
Add salty, briny flavour and a little texture to the yolk filling.
Butter
Adds fat that makes the pounded yolk filling smooth and moist.
Thick white sauce
Forms a creamy base under the eggs that gives the dish moisture and body.
Grated cheese
Melts into the white sauce, adding savoury flavour and richness.

The step that matters

Pound the yolks and mix in the olives until smooth. Yolks must be finely broken down before the butter is added, because lumps stay dry and make the filling grainy rather than smooth. Thorough mixing spreads the fat and olive flavour evenly through the yolk.

“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.

More stuffed eggs recipes

Anchovy 8Mushroom 4Cheese 3Spinach 3 See all 127 →

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes