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Beauregard Eggs

Boiled eggs served with a white sauce over buttered toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Beauregard Eggs

Ingredients

Directions

Prepare the eggs

  1. Cook the eggs in boiling water for 20 minutes.

Make the white sauce

  1. In a saucepan, melt the butter over medium heat, then whisk in the cornstarch until smooth.

  2. Gradually add the milk, stirring constantly until the sauce thickens.

Assemble and serve

  1. Place the buttered toast on a serving dish and pour the white sauce over it.

  2. Sprinkle the chopped egg whites on top, then press the yolks through a ricer and sprinkle them over the dish.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Eggs
Provide the chopped whites and pressed yolks that top the dish, adding richness and color.
Milk
Forms the liquid base of the white sauce, which thickens as it is stirred.
Butter
Melted to start the sauce, adding fat and a rich flavor.
Cornstarch
Thickens the milk into a smooth white sauce as it heats.

The step that matters

Gradually add the milk while stirring constantly. Adding milk slowly while stirring keeps the cornstarch dispersed so the sauce thickens smoothly without lumps.

“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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