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Beauregard Egg

A toast topped with a mixture of milk, butter, salt, pepper, and mashed hard boiled egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 ↓

Beauregard Egg

Ingredients

Directions

Make the sauce

  1. Heat the milk in a saucepan until thickened.

  2. Add salt, pepper, and butter.

  3. Bring the mixture to a boil.

Serve

  1. Remove from heat and pour over toast.

  2. Use a potato masher to squeeze the hard boiled egg over the top.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Milk
Forms the liquid base of the sauce, which thickens as it heats.
Butter
Adds fat for richness and a smoother, silkier mouthfeel.
Hard boiled egg
Adds savory flavor and body when mashed over the sauce.
Toast
Provides a sturdy base that soaks up the warm sauce.

The step that matters

Bring the mixture to a boil. Milk contains sugars and proteins that can scorch on the bottom of the pan or boil over quickly. Stirring constantly and watching closely keeps the sauce smooth and prevents a burnt taste.

“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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