Skip to main content
Main

Beauregard Eggs, or Egg Vermicelli

Eggs served on toast with cream sauce and yolk topping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Cream and sauce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Beauregard Eggs, or Egg Vermicelli

Ingredients

Directions

Prepare the eggs

  1. Cover the eggs with boiling water and let them sit on the back of the stove for 30 to 40 minutes.

  2. Remove the shells and separate the egg whites from the yolks.

Assemble and serve

  1. Chop the egg whites and mix them with the cream sauce.

  2. Spread the mixture on thin slices of toast.

  3. Rub the yolks through a fine strainer and pile them on top of the toast.

  4. Serve immediately.

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. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Egg and cream barely smell alike, yet cooks put them together in 42,166 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

Eggs
Provide the main body of the dish, with whites setting firm and yolks adding richness.
Cream sauce
Binds the chopped egg whites together and moistens them for spreading.
Toast
Gives a crisp, sturdy base that holds the egg mixture.

The step that matters

Cooking the eggs off the heat. Eggs held in hot water for 30 to 40 minutes set gradually; the whites firm while the yolks stay soft and crumbly when pressed through a strainer. Overcooking makes yolks dry and chalky.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes