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Dessert

Egg Sauce for Puddings

A simple sauce made from eggs, sugar, butter, and hot water, served over puddings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Egg Sauce for Puddings

Ingredients

Directions

Make the sauce

  1. Beat the eggs until thick, or beat yolks and whites separately and then mix them.

  2. Add the sugar and mix well.

  3. Flavor as desired and serve immediately.

Second version

  1. For the second version, combine sugar, butter, and one beaten egg.

  2. Stir in hot water and place the mixture in a pan of hot water.

  3. Boil for five minutes.

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

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Eggs
Thicken the sauce as they heat and add richness and body.
Sugar
Adds sweetness and helps give the sauce a smooth, soft texture.
Butter
Adds fat for richness and a smoother mouthfeel.

The step that matters

Boil for five minutes. Egg-thickened sauces can curdle or turn grainy if the egg proteins get too hot or cook too fast. Heating gently in a pan of hot water lets the eggs thicken the mixture evenly and smoothly.

“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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