Name: Eggs Stuffed with Anchovie Paste
Ingredients: 4 hard-boiled eggs; anchovie paste; lettuce leaves

Why it works: Egg and lettuce are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 3,301 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Eggs Stuffed with Anchovie Paste

Ingredients

4 hard-boiled eggs
anchovie paste
lettuce leaves

Directions

Halve the hard-boiled eggs.
Fill each half with anchovy paste.
Serve on lettuce leaves.

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.

Egg + lettucetop 30% of all pairs

Smell alikelow

Cooked together3,301 recipes

Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Hard-boiled eggs: Provide the firm white and creamy yolk that form the base of the dish.
Anchovy paste: Adds a salty, savoury depth that seasons the filling.

“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.