Skip to main content
Main

Cheese Eggs

Hard‑boiled eggs filled with a cheese‑yolk mixture, topped with white sauce and grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cheese Eggs

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare the filling

  1. Hard boil the eggs for 10 minutes.

  2. Shell and halve the eggs.

  3. Combine the yolks with pepper, salt, cayenne, grated cheese, butter, and milk. Mix the mixture well.

Assemble and serve

  1. Fill the egg whites with the yolk mixture.

  2. Place the filled eggs back together.

  3. Arrange the eggs on a dish.

  4. Pour white sauce over the eggs.

  5. Add a little grated cheese on top.

  6. Optionally, place a tin of hot embers over the eggs to brown slightly.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: decanal (soap, orange peel).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Provide the main body and the rich, creamy yolk filling.
Grated cheese
Adds savory flavor and richness to the yolk filling and topping.
Butter
Adds fat, making the yolk filling smoother and richer.
Milk
Adds moisture, loosening the yolk filling to a smooth texture.

The step that matters

Mix the yolk mixture well. Thoroughly blending the yolks with butter and milk gives a smooth, even filling. Lumps of yolk or unmixed butter would make the filling grainy and uneven when piped into 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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes