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Stuffed Eggs

Hard‑boiled eggs filled with a buttery yolk mixture, coated in breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 filling

  1. Boil the eggs hard, then peel and cut them in half crosswise.

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

  3. Mash the yolks well, then add butter, salt, pepper, parsley, and enough cream to make a smooth mixture.

  4. Spoon the mixture back into the egg whites.

Coat and fry

  1. Dip the stuffed eggs in the beaten raw egg, then roll them in bread crumbs.

  2. Fry the eggs in hot lard until golden brown.

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

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

  3. Walnut + parsleytop 7% of all pairs
    Smell alikestrong
    Cooked together865 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Walnut + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together3,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Egg yolks
Mashed into the filling to give it a rich, creamy body.
Butter
Adds fat that makes the yolk filling smooth and rich.
Cream
Moistens the mashed yolks so they form a smooth, spoonable filling.
Beaten raw egg
Acts as a binder so the bread crumbs stick to the eggs.
Bread crumbs
Form a crisp coating that browns when the eggs are fried.
Lard
Fries the coating, conducting heat to brown it golden and crisp.

The step that matters

Fry the eggs in hot lard until golden brown. The lard must be hot enough to crisp the crumb coating quickly. If it is too cool, the coating absorbs fat and turns greasy before it browns.

Swap the walnut

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

  1. Walnutthe original
  2. Chestnutfits about as well
  3. Almondfits about as well
  4. Beansfits about as well

Fit is the average pairing score against egg, butter, pepper, parsley, cream, bread. 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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