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Eggs Stuffed with Anchovies

Hard‑boiled eggs are halved and topped with anchovies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Eggs Stuffed with Anchovies

Ingredients

Directions

Prepare

  1. Boil the eggs until hard, then place them in cold water.

  2. Remove the shells and cut the eggs in half lengthwise.

  3. Arrange the egg halves on a flat dish.

Assemble

  1. For each half-egg, take 1 anchovy, wash it, and place it on top.

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

What each ingredient does

Eggs
Provide the firm white and creamy yolk that form the base of the dish.
Anchovies
Add a salty, savoury flavour that contrasts with the mild egg.

“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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