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Stuffed Egos

Hard-boiled eggs filled with a seasoned meat mixture, coated, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Egos

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the filling

  1. Cut the hard-boiled eggs in half and remove the yolks.

  2. Chop the yolks and mix with the chopped meat, onion, parsley, and soaked bread crumbs.

  3. Season the mixture and add gravy or the raw egg yolk.

Stuff and coat

  1. Fill the egg cavities with the mixture and press the halves together.

  2. Roll the stuffed eggs in beaten egg and then in bread crumbs.

Fry and serve

  1. Place in a wire egg basket and dip in boiling lard.

  2. Fry until slightly brown and serve with celery or tomato sauce.

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. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. 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

Hard-boiled eggs
Provide the whites that hold the filling and the yolks that form the stuffing.
Soaked bread crumbs
Add moisture and body to the filling so it stays soft and binds together.
Beaten egg
Acts as a sticky layer that helps the bread crumb coating adhere.
Bread crumbs
Form a crisp, browned outer crust when fried in hot fat.
Chopped cold chicken, lamb, or veal
Supplies the savory meat flavour and bulk of the filling.

The step that matters

Dip in boiling lard. The fat must be hot enough to crisp and brown the breaded coating quickly; if it is too cool, the crumbs absorb grease, turn soggy, and the filling can overheat before the crust forms.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (egg, chicken, parsley, bread, celery):

  1. Carrotfits better
  2. Leekfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against egg, chicken, parsley, bread, celery. Candidates are from the same food group and used in at least 100 recipes.

“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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