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Curried Eggs and Green Peas

A dish of hard‑cooked eggs coated in a curry‑flavored sauce with green peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Curried Eggs and Green Peas

Ingredients

Directions

Make the sauce

  1. Melt 2 tablespoons of fat in a pan.

  2. Add the onion, curry powder, corn starch, and liquid; cook for 5 minutes and keep hot.

Prepare the peas

  1. In another pan, cook the peas with 1 tablespoon of fat, salt, onion, and milk.

  2. Press the mixture through a strainer, reheat, and add Worcestershire sauce.

Serve

  1. Arrange the eggs, cut into eighths lengthwise, on a platter, cover with sauce, and garnish with peas.

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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Peas + corntop 12% of all pairs
    Smell alikemoderate
    Cooked together420 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Corn + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together4,205 recipes

    Shared aroma: hexanal (green, grassy).

  4. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

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

  5. Peas + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together1,309 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Hard cooked eggs
Form the main body of the dish, served cut into pieces under the sauce.
Corn starch
Thickens the liquid into a smooth sauce as it cooks.
Curry powder
Adds the warm, spiced aroma that defines the sauce.
Peas
Provide a sweet, soft vegetable element that is pressed into the sauce and used as garnish.
Skimmed milk, stock, or water
Forms the liquid base that the starch thickens into the sauce.

The step that matters

Cooking the curry sauce with corn starch. Corn starch must be cooked in the hot liquid long enough to swell and thicken the sauce; stirring it in cold or undercooking it leaves the sauce thin and possibly starchy-tasting.

Swap the onion

How well each one fits the dish's main ingredients (egg, peas, corn, milk, sauce):

  1. Asparagusfits better
  2. Capsicumfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against egg, peas, corn, milk, sauce. 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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