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 ↓
Egg Sauce for Salt Fish
Ingredients
Directions
Prepare the eggs
Boil the eggs until quite hard, which will be in about 20 minutes, and put them into cold water for ½ hour.
Strip off the shells, chop the eggs into small pieces, not, however, too fine.
Make and serve the sauce
Make the melted butter very smoothly, by recipe No. 376.
When the butter is boiling, stir in the eggs, and serve very hot.
Lemon juice may be added at pleasure.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 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.
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.
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked 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
- Melted butter
- Provides richness and a smooth, flowing base that carries the egg pieces.
- Eggs
- Add body and texture, with chopped pieces giving the sauce its substance.
The step that matters
Stirring the eggs into the boiling butter. Stirring keeps the chopped egg evenly distributed in the hot butter so it heats through without clumping. Serving straight away keeps the sauce warm and at its best texture.
“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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