Skip to main content
Main

Creamed Eggs with Cheese

A creamy cheese sauce served over sliced hard‑cooked eggs, topped with paprika and served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Creamed Eggs with Cheese

Ingredients

Directions

Make the cheese sauce

  1. Melt the butter in a saucepan over medium heat until bubbling.

  2. Add the flour and stir until smooth.

  3. Gradually add the milk, stirring until the mixture thickens.

  4. Stir in the grated cheese and allow it to melt.

Finish and serve

  1. Gently fold in the sliced eggs and heat thoroughly.

  2. Season with salt and paprika to taste.

  3. Serve over shredded wheat toast.

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 + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  4. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  5. Flour + wheattop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Butter
Enriches the sauce and forms the base roux with the flour for a smooth texture.
Flour
Thickens the milk into a smooth white sauce when cooked with the butter.
Milk
Forms the liquid body of the sauce, which thickens as the starch swells.
Grated cheese
Adds rich flavor and body, melting smoothly into the warm white sauce.
Hard-cooked eggs
Provide the main substance and mild flavor, holding their shape in the sauce.

The step that matters

Gently fold in the sliced eggs and heat thoroughly. Stirring hard can break the sliced eggs apart and make the sauce cloudy. Gentle folding keeps the slices intact while the sauce warms them through.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes