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Stuffed Eggs

Hard‑boiled eggs filled with a seasoned mixture of yolk, ham, chicken, or fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Ham and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs hard and place them in cold water.

  2. Once cold, peel the eggs and cut them in half.

  3. Remove the yolks and mash them in a bowl.

Make the filling

  1. Mix in an equal amount of finely chopped ham, chicken, or cold fish.

  2. Season with salt and pepper, then blend with a little butter to form a paste.

  3. Shape the mixture into balls the size of the yolks and place them in the hollowed egg whites.

Assemble

  1. Use a clean toothpick or straw to secure the halves together.

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. Ham + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together5,475 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Egg + hamtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

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

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Ham + peppertop 23% of all pairs
    Smell alikelow
    Cooked together6,058 recipes

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

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 the whites holding the filling and the yolks forming the base of the mixture.
Ham, chicken, or cold fish
Adds savory flavor and body to the yolk filling.
Butter
Adds fat and richness, helping the mashed yolks blend into a smooth paste.

The step that matters

Blend the yolk filling into a paste. Yolks mashed alone stay crumbly. Blending them with butter emulsifies the fat into the yolk so the filling becomes smooth, holds its shape when formed into balls, and sits neatly in the whites.

“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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