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Beaurlgard Eggs

A dish of boiled eggs served on toast with a sauce of milk, butter, and cornstarch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Beaurlgard Eggs

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs for 30 minutes, then remove the shells.

  2. Chop the egg whites finely.

Make the sauce

  1. In a saucepan, combine milk, butter, and cornstarch to make a sauce.

  2. Add the chopped egg whites to the sauce.

Serve on toast

  1. Spread a layer of the sauce on toast.

  2. Press the egg yolks through a sieve and sprinkle over the 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.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Eggs
Provide the chopped whites that give the sauce body and the sieved yolks that add a crumbly topping.
Cornstarch
Thickens the milk and butter into a smooth sauce that holds the egg pieces.
Milk
Forms the liquid base of the sauce, adding creaminess and moisture.
Butter
Adds fat for richness and a smooth mouthfeel in the sauce.

The step that matters

Combine milk, butter, and cornstarch over heat. Cornstarch thickens only when the liquid is heated and stirred, as its starch granules swell and gelatinize. Stirring prevents lumps and scorching on the base of the pan, so the sauce turns smooth and spreadable.

“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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