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Anchovy Eggs

Anchovy Eggs: a dish of hard‑boiled eggs filled with a smooth anchovy paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sauce and anchovy are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Anchovy Eggs

Ingredients

Directions

Prepare

  1. Cut the hard-boiled eggs in half and carefully remove the yolks.

  2. Trim the ends of the egg halves so they can stand upright.

  3. Wash, bone, and dry the anchovies, then chop them coarsely.

Make the filling

  1. Pound the chopped anchovies with the egg yolks until smooth.

  2. Gradually add the essence of anchovy and white sauce until a moist paste forms.

  3. Season to taste and rub the mixture through a fine sieve.

Fill and serve

  1. Fill the egg white halves with the mixture and garnish with watercress seasoned with oil and vinegar.

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. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Anchovy + watercresstop 12% of all pairs
    Smell alikemoderate
    Cooked together63 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Sauce + watercresstop 18% of all pairs
    Smell alikemoderate
    Cooked together295 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + watercresstop 20% of all pairs
    Smell alikemoderate
    Cooked together638 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Anchovies
Provide the main salty, savoury flavour of the filling.
Hard-boiled eggs
Form the edible white shells that hold the filling, and the yolks give the filling its body.
White sauce
Adds moisture and softness so the yolk and anchovy mixture forms a spreadable paste.
Essence of anchovy
Intensifies the anchovy flavour throughout the filling.

The step that matters

Rub the mixture through a fine sieve. Pressing the filling through a fine sieve breaks down any remaining anchovy fibres and lumps, giving a smooth, even paste that piped or spooned into the whites holds together and feels pleasant to eat.

“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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