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Salmon-salad Eggs

Eggs filled with a mixture of canned salmon, vinegar, mustard, salt, pepper, and topped with drawn butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Vinegar and mustard are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 14,067 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salmon-salad Eggs

Ingredients

Directions

Prepare

  1. Boil the desired number of eggs until hard.

Fill and serve

  1. Mix the powdered yolks with canned salmon, vinegar, mustard, coarse sea salt, and black pepper.

  2. Place the mixture into the whites of the eggs.

  3. Pour drawn butter over the filled eggs.

  4. Serve hot.

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. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Egg + salmontop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Whites set firm to hold the filling; yolks bind with the salmon to form a creamy filling.
Canned salmon
Supplies the main protein and flaky texture of the filling.
Vinegar
Adds acidity that brightens the rich salmon and yolk mixture.
Mustard
Adds sharp, pungent flavour that cuts through the richness of the yolks.
Drawn butter
Adds fat and richness, moistening the filled eggs.

Swap the mustard

How well each one fits the dish's main ingredients (egg, salmon, vinegar, pepper, butter):

  1. Cucumberfits better
  2. Capsicumfits about as well
  3. Chivefits about as well
  4. Mustardthe original

Fit is the average pairing score against egg, salmon, vinegar, pepper, butter. 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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