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Cold Bacon and Eggs

Small balls of chopped bacon and eggs, rolled in raw egg and cracker crumbs, fried until browned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 the mixture

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

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

  3. Mix the ingredients and mold them into small balls.

Coat and fry

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

  2. Fry the balls in a skillet until lightly browned 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 chopped mixture together and help the balls hold their shape.
Leftover bacon
Adds salty, smoky flavor and fat that helps the balls brown in the skillet.
Mashed or cold chopped potato
Adds body and moisture, keeping the balls tender rather than dry.
Cracker crumbs
Form a crisp outer coating that browns when fried.

The step that matters

Rolling in raw egg and cracker crumbs. The raw egg acts as glue so the crumbs stick evenly. If the balls are wet or poorly coated, the crumbs can fall off or the coating can burst in the skillet, so pat them dry and coat them evenly before frying.

“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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