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Cold Bacon and Eggs

A fried dish of bacon, eggs, potato, and breadcrumbs formed into small balls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and potato are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 4,978 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Cold Bacon and Eggs

Ingredients

Directions

Prepare

  1. Chop the leftover bacon and eggs finely in a wooden bowl.

  2. Add mashed or cold chopped potato and bacon gravy if available.

  3. Mix well and form into small balls.

Coat and fry

  1. Roll each ball in raw egg and then in cracker crumbs.

  2. Heat oil or fat in a skillet and fry the balls until light brown on both sides.

  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. Egg + potatotop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 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

Leftover eggs
Bind the mixture and set when cooked, holding the patty together.
Mashed or cold chopped potato
Adds bulk and a soft interior that keeps the patties moist.
Raw egg
Forms a coating that binds the crumbs and browns during frying.
Cracker crumbs
Create a crisp, golden outer crust when fried.
Leftover bacon
Provides salty, smoky flavour and fat that adds richness.

The step that matters

Roll each ball in raw egg and then in cracker crumbs. Raw egg and crumbs must cover the balls evenly. Gaps let the patties fall apart in the hot fat and leave spots without a crisp, browned crust.

“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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