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Sauce

Ego Sauce

A sauce made by mixing finely chopped hard-boiled eggs with drawn batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Ego Sauce

Ingredients

Directions

  1. Chop the hard-boiled eggs quite fine, separating the white and yolk.

  2. Stir the chopped eggs into the drawn batter before serving.

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.

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What each ingredient does

Hard-boiled eggs
Chopped egg adds body and a rich, savory flavor to the sauce.

“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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