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Indian Eggs

A dish of boiled eggs filled with a curry and anchovy paste mixture, garnished with cress and served with brown bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Indian Eggs

Ingredients

Directions

Prepare the eggs

  1. Cut a small piece from the ends of the hard boiled eggs.

  2. Remove the yolks and place them in a bowl.

Make the filling

  1. Add butter, curry powder, anchovy paste, and pepper to the yolks.

  2. Pound the mixture together until smooth.

  3. Fill the egg whites with the mixture.

Garnish and serve

  1. Garnish the eggs with cress.

  2. Serve with rolls of brown bread and butter.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  3. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  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

Egg yolks
Provide the rich, creamy base that the butter and seasonings are blended into.
Butter
Adds fat and moisture, making the yolk mixture smooth and rich.
Curry powder
Contributes warm, aromatic spice flavour to the filling.
Anchovy paste
Adds a salty, savoury depth that rounds out the filling.

The step that matters

Pound the mixture together until smooth. Fat from the butter must be fully worked into the cooked yolks to form an even, spreadable filling. Lumps of dry yolk or unblended butter leave the texture grainy and uneven when the eggs are filled.

“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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