Name: Egg Vermicelli
Ingredients: 6 hard boiled eggs; 1 pint well seasoned white sauce; buttered toast squares

Egg Vermicelli

A dish of chopped hard‑boiled egg whites mixed with white sauce, served over buttered toast squares, garnished with riced yolks.

From an old cookbook · modernised transcription

From a historical cookbook (Internet Archive) · 3 ingredients

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 Vermicelli

Ingredients

6 hard boiled eggs
1 pint well seasoned white sauce
buttered toast squares

Directions

Chop the whites of the hard boiled eggs and add to the white sauce.
Pour the mixture over crisp, buttered toast squares.
Pass the yolks through a ricer and use as a garnish on top.

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

Hard boiled eggs: Chopped whites add body and soft texture to the sauce, while the riced yolks provide a rich garnish.
White sauce: Forms the creamy, moist base that coats the eggs and soaks into the toast.
Buttered toast squares: Provide a crisp, buttery base that contrasts with the soft sauce and absorbs its moisture.

“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.