Egg Sauce
Ingredients
Directions
Place the eggs in boiling water.
Boil for 8 minutes until hard.
Remove the eggs and cut the whites and yolks into small pieces, but not too fine.
Serve as an accompaniment to roast poultry or salt fish.
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
What each ingredient does
- Eggs
- Set firm when boiled, giving the sauce its chunky, textured body and rich flavour.
The step that matters
Boil for 8 minutes until hard. Overcooking can leave a grey-green ring around the yolk and a rubbery white, while undercooking leaves the yolk runny and hard to chop neatly. Timing sets the proteins firmly without overdoing them.
“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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