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Stuffed Eggs

Hard-boiled eggs filled with a seasoned yolk and optional meat or cheese mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Mustard and onion match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 9,259 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stuffed Eggs

Ingredients

Directions

Prepare the filling

  1. Cut the hard-boiled eggs in half lengthwise without breaking the whites.

  2. Scoop out the yolks and mash them into a paste.

  3. Moisten the yolks with melted butter, olive oil, gravy, cream sauce, stock, or a raw egg.

  4. Add an equal amount of minced meat, fish, cheese, truffles, or mushrooms to the yolk paste.

  5. Season the mixture with salt, pepper, mustard, onion, and curry powder to taste.

  6. Mix everything well together and fill the egg whites with the mixture.

Assemble and serve

  1. Press the egg whites together; you can scoop out more to hold extra filling.

  2. If there's leftover filling, cover the eggs, roll them in raw egg, and coat with breadcrumbs before frying.

  3. Serve the stuffed eggs hot with various sauces or cold with lettuce and dressing as a salad.

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. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

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

  2. Olive + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Olive + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together29,779 recipes

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

  5. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

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

What each ingredient does

Hard-boiled eggs
Provide the white shells that hold the filling and the yolks that form the base paste.
Egg yolks
Mashed into a paste that gives the filling its rich, creamy body.
Melted butter
Adds fat and moisture so the yolk paste becomes smooth and rich.
Olive oil or gravy
Moistens the yolk paste, adding fat or savory liquid for a softer texture.
Minced meat, fish, cheese, truffles, or mushrooms
Supplies the savory, bulky filling that gives the stuffing its main flavor.

Swap the mustard

How well each one fits the dish's main ingredients (egg, butter, olive, cream, meat, pepper, onion):

  1. Potatofits better
  2. Capsicumfits better
  3. Spinachfits about as well
  4. Mustardthe original

Fit is the average pairing score against egg, butter, olive, cream, meat, pepper, onion. 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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