Why it works: Egg and parsley are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 18,765 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Anchovy Eggs
Ingredients
Directions
Boil the eggs for 25 minutes until the yolks are thoroughly cooked.
Cut the hard-boiled eggs in half lengthwise and remove the yolks.
Mash the yolks and mix with mayonnaise dressing and chopped anchovy trimmings.
Fill the egg halves with the yolk mixture, covering the top completely.
Trim the anchovies to the right length and place two on top of each egg half.
Slice a small piece from the bottom of each egg half to help them stand firm.
Garnish with parsley and serve as a first course.
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 + parsleytop 21% of all pairsSmell alikemoderateCooked together18,765 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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