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Creamed Egg

A creamy sauce made from beaten egg, butter, milk, and salt, served over toast or rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and milk 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 ↓

Creamed Egg

Ingredients

Directions

Make the custard

  1. Beat the egg slightly in the top of a double boiler.

  2. Add the butter, milk, and salt.

  3. Cook over boiling water until it thickens, stirring constantly.

Serve

  1. Remove from the water immediately and beat well.

  2. Pour over buttered toast or a portion of cooked rice.

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. Butter + milktop 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

Egg
Its proteins set as they heat, thickening the mixture into a custard.
Milk
Forms the liquid base that becomes a soft, creamy sauce when thickened.
Butter
Adds fat for richness and a smoother, silkier mouthfeel.

The step that matters

Cooking over boiling water until it thickens. Egg proteins coagulate as they heat, which thickens the mixture. Stirring constantly spreads the heat evenly, and removing it from the water promptly stops overheating, which can curdle the egg into 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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