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Egg Croquettes

A fried dish of boiled eggs mixed with white sauce, seasoned, shaped into croquettes, breaded, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Celery and mustard are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 4,169 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Egg Croquettes

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the filling

  1. Cook the eggs in boiling water, keeping it just below boiling point for about 20 minutes.

  2. Cool the eggs, remove the shells, and chop them finely.

  3. Combine the chopped eggs with the white sauce and seasonings.

  4. Place the mixture on a platter to cool, then shape into small egg-shaped croquettes.

Coat and fry

  1. Dip each croquette in beaten eggs, then in fine bread crumbs, and again in egg.

  2. Fry the croquettes in deep fat until golden brown and drain on brown paper.

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. Celery + mustardtop 2% of all pairs
    Smell alikemoderate
    Cooked together4,169 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Sauce + mustardtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,120 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + celerytop 23% of all pairs
    Smell alikelow
    Cooked together2,360 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Eggs
Provide the main body of the filling, setting firm when cooked and chopped.
Thick white sauce
Binds the chopped eggs together and keeps the filling moist and shapeable.
Fine bread crumbs (in the method)
Form a crisp outer crust that browns during frying.

The step that matters

Cook the eggs just below boiling. Keeping the water just below a boil cooks the whites and yolks gently, avoiding rubbery whites and the greenish ring that forms around overcooked yolks.

Swap the celery

How well each one fits the dish's main ingredients (egg, sauce, pepper, mustard):

  1. Capersfits better
  2. Tarragonfits better
  3. Dillfits about as well
  4. Celerythe original

Fit is the average pairing score against egg, sauce, pepper, mustard. 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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