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Sauce

Orange Egg Cream Sauce

A sauce made with eggs, sugar, orange juice, cream, and optional orange rind.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Orange Egg Cream Sauce

Ingredients

Directions

  1. Whisk 2 eggs, 1/3 cup sugar, 4 tablespoons orange juice, and 1/4 cup cream.

  2. Beat egg whites stiff.

  3. Add orange-flavored sugar or grated orange rind and beat.

  4. Fold in yolks, orange juice, and whipped cream.

Nutrition, whole recipe (rough)

178Calories
7 gProtein
11 gFat
14 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

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

By Evora Bucknum Perkins. 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.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Yolks enrich and thicken the sauce, while whipped whites add lightness and air.
Sugar
Adds sweetness and helps stabilize the whipped egg whites.
Cream
Whipped cream adds richness and a smooth, airy body.
Orange juice (in the method)
Adds bright acidity and citrus flavor to balance the sweetness.
Orange rind (in the method)
Adds concentrated orange aroma and flavor from the peel's oils.

The step that matters

Beat the egg whites stiff. Whites must be whipped until they hold firm peaks, because the air they trap gives the sauce its lightness. Under-beaten whites stay runny and deflate, while over-beaten whites turn grainy and collapse. Fold the whites and cream in gently so the air is not knocked out.

“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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