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To Make Egg Sauce for a Salt Cod

Egg sauce made by boiling eggs, mixing yolks and whites, and cooking in melted butter for salt cod.

From an old cookbook · modernised transcription
By Mary Randolph (1762–1828) · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and egg 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

Prepare the eggs

  1. Boil four eggs hard.

  2. Chop the whites.

  3. Combine the yolks and the chopped whites, chopping together but not too finely.

Make the sauce

  1. Put the mixture into half a pound of good melted butter and let it boil up.

Serve

  1. Pour the sauce over the fish.

Nutrition, whole recipe (rough)

180Calories
6 gProtein
17 gFat
1 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Egg1 large egg (50g)78

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Randolph (1762–1828). 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. See the original page.

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. Butter + eggtop 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

Eggs
Yolks and chopped whites form the body of the sauce, thickening it and giving texture.
Butter
Melted butter carries the egg mixture and adds richness and a smooth, flowing texture.

The step that matters

Chopping the eggs together but not too finely. Chopping too finely turns the egg into a paste that blends unevenly, while coarse pieces keep a pleasant texture in the sauce. Chopping yolks and whites together helps them mix evenly with the butter.

“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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