Name: To Make Egg Sauce for a Salt Cod
Ingredients: a pound of good melted butter; four eggs hard; half chop the white

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

a pound of good melted butter
four eggs hard
half chop the white

Directions

Prepare the eggs

Boil four eggs until hard.
First, chop the egg whites in half.

Make the sauce

Then put the whites into the yolks and chop them together, but not very small.
Put the mixture into half a pound of good melted butter and let it boil up.

Serve

Pour the sauce over the fish.

Nutrition, whole recipe (rough)

180Calories

6 gProtein

17 gFat

1 gCarbs

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.

By Mary Randolph. Recipe from a historical cookbook (Project Gutenberg).

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.

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 thicken and enrich the sauce, while the chopped whites add body and texture.
Butter: Adds fat and richness, giving the sauce a smooth, flowing 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.