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To Make Egg-Sauce for a Salt Cod

Egg sauce made from chopped hard-boiled eggs and melted butter, served over salt cod.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

To Make Egg-Sauce for a Salt Cod

Ingredients

Directions

Make the sauce

  1. Chop the egg whites and yolks together, but not too finely.

  2. Heat the melted butter in a saucepan until it boils.

  3. Add the chopped eggs to the boiling butter and mix well.

Serve

  1. Pour the hot egg sauce over the cooked salt cod and serve.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 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

Hard-boiled eggs
Provide the body and richness of the sauce as their chopped pieces suspend in the butter.
Butter
Adds fat and richness, carrying the flavour and keeping the sauce smooth and warm.

The step that matters

Adding the chopped eggs to the boiling butter. Butter that is boiling hot will warm the chopped eggs through without over-cooking them. Mixing well distributes the pieces evenly so the sauce is uniform rather than lumpy or greasy in places.

“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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