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Stuffed Eggs

Stuffed Eggs are hard‑boiled eggs filled with a seasoned yolk mixture, then breaded and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs until hard-cooked and remove the shells.

  2. Cut the eggs in half and remove the yolks.

Stuff and wrap

  1. Mix the yolks with pepper, salt, dry mustard, cold chicken, and ham or tongue.

  2. Stuff the egg whites with the mixture and smooth them out.

  3. Wrap the stuffed eggs in tissue paper for picnics.

Bread, fry and serve

  1. Dip the stuffed eggs in egg wash, coat with bread crumbs, and fry in boiling oil until browned.

  2. Drain the eggs and garnish with parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Mustard + parsleytop 8% of all pairs
    Smell alikestrong
    Cooked together2,588 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

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

  5. Mustard + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,192 recipes

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

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

What each ingredient does

Eggs
Provide the structure of the dish, with whites holding the filling and yolks forming it.
Dry mustard
Adds a sharp, pungent flavour that brightens the rich yolk filling.
Cold chicken
Supplies the savoury meat base of the filling.
Ham or tongue
Adds salty, savoury meat flavour to the filling.
Bread crumbs
Form a crisp, golden browned coating when fried.

The step that matters

Fry in boiling oil until browned. The coated eggs must be fried quickly in hot oil so the crumb crust browns and crisps before the filling warms through and the coating absorbs excess oil.

Swap the mustard

How well each one fits the dish's main ingredients (egg, pepper, chicken, ham, bread, parsley):

  1. Capsicumfits better
  2. Asparagusfits about as well
  3. Carrotfits about as well
  4. Mustardthe original

Fit is the average pairing score against egg, pepper, chicken, ham, bread, parsley. 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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