Skip to main content
Main

Creamed Eggs

Creamed Eggs is a dish of hard‑cooked eggs mixed with white sauce, served on toast and optionally topped with grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Sauce and cheese are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,987 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Creamed Eggs

Ingredients

Directions

Prepare

  1. Prepare the white sauce.

  2. Cut the hard-cooked eggs in halves, slices, or chop them.

Make and serve

  1. Add the eggs to the hot white sauce.

  2. Serve the mixture on toast.

  3. Sprinkle with grated cheese if desired.

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. Sauce + cheesetop 19% of all pairs
    Smell alikelow
    Cooked together1,987 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

  3. 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-cooked eggs
Provide the main body and protein of the creamed mixture.
White sauce
Supplies moisture and a creamy coating that binds the eggs together.
Toast
Gives a crisp, absorbent base that holds the creamed mixture.

“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