Name: Egg Sauce
Ingredients: 1 egg; 1 cup of white sauce

Why it works: Egg and sauce are a kitchen classic. They rank in the top 39% of all ingredient pairs, and cooks put them together in 10,895 recipes. The science ↓

Egg Sauce

Ingredients

1 egg
1 cup of white sauce

Directions

Boil the egg hard and remove the shell.
Chop the egg finely and add it to the white sauce.
Heat the mixture until warm.

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.

Egg + saucetop 39% of all pairs

Smell alikelow

Cooked together10,895 recipes

Egg and sauce barely smell alike, yet cooks put them together in 10,895 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg: Adds body and rich flavour, and its finely chopped pieces give the sauce texture.
White sauce: Forms the creamy base that carries the egg and gives the sauce its smooth body.

“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.