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Ego Toast

A toast topped with mashed egg yolk mixture, grated Parmesan, and a hot white sauce made from butter, flour, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Mustard and olive match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 5,950 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Ego Toast

Ingredients

Directions

Prepare the filling

  1. In a bowl, mash the yolks of the hard-boiled eggs with a fork, then mix in the dry mustard, olive oil, salt, and Tabasco sauce.

Make the white sauce

  1. In a chafing dish, heat the cream or milk until boiling.

  2. In a separate bowl, combine the butter and flour, then stir into the boiling milk.

  3. Add the chopped egg whites and stir well, removing from heat once boiling.

Assemble and serve

  1. Spread the egg yolk mixture thickly on the buttered toast.

  2. Sprinkle grated Parmesan cheese over the toast.

  3. Arrange on a platter and pour the hot white sauce over it 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.

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. Mustard + olivetop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Olive + parmesan cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,233 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

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

What each ingredient does

Hard-boiled egg yolks
Form the creamy, rich filling that spreads over the toast.
Cream or milk
Forms the liquid base of the white sauce, giving it a smooth, pourable body.
Butter and flour
Flour thickens the cream into a white sauce; butter adds richness and flavor.
Hard-boiled egg whites
Chopped whites add texture and body to the sauce.
Parmesan cheese
Adds savory, salty flavor and browns lightly on the toast.

The step that matters

Removing the sauce from heat once boiling. Flour thickens the cream as it heats, but prolonged boiling can scorch the milk solids and break the sauce's smooth texture. Stirring constantly and pulling it off heat once it boils keeps it smooth.

Swap the mustard

How well each one fits the dish's main ingredients (egg, olive, sauce, cream, butter, flour, parmesan cheese):

  1. Spinachfits better
  2. Asparagusfits better
  3. Chivefits better
  4. Mustardthe original

Fit is the average pairing score against egg, olive, sauce, cream, butter, flour, parmesan cheese. Candidates are from the same food group and used in at least 100 recipes.

“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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