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Anchovy Eggs

A dish of hard‑boiled eggs stuffed with anchovy paste, breaded and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Anchovy and bread are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,260 recipes. Both carry hexanol, which smells green, fruity. The science ↓

Anchovy Eggs

Ingredients

Directions

Prepare the filling

  1. Halve the hard-boiled eggs and remove the yolks.

  2. Mix the yolks with the anchovy paste.

  3. Spoon the mixture back into the egg whites and secure with toothpicks.

Coat and fry

  1. Dip the stuffed eggs in beaten eggs, then coat with bread crumbs twice.

  2. Fry in boiling lard until browned, then serve immediately.

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. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  2. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Eggs
Provide the white shells for the filling and the yolks that bind the stuffing.
Anchovy paste
Adds a salty, savory depth that flavors the yolk filling.
Beaten eggs
Act as a binder so the bread crumbs adhere to the stuffed eggs.
Bread crumbs
Form a crisp, golden coating that browns when fried.
Lard
Conducts heat for frying and promotes browning of the crumb coating.

The step that matters

Fry in boiling lard until browned. Frying at a steady, hot temperature browns the crumb coating quickly, so the crust sets before the filling overheats. Cooking too long or at low heat can make the coating greasy and the filling dry or loose, and the toothpicks must be removed before serving.

“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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