Name: Egg Sauce
Ingredients: ½ pint white sauce; 1 hard-boiled egg yolk

Why it works: Sauce and egg 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 Sauce

Ingredients

½ pint white sauce
1 hard-boiled egg yolk

Directions

Prepare ½ pint of white sauce.
Hard-boil an egg and remove the yolk.
Pass the yolk through a wire sieve.
Pour the white sauce over the fish and decorate with the sieved yolk.

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.

Sauce + eggtop 39% of all pairs

Smell alikelow

Cooked together10,895 recipes

Sauce and egg 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

White sauce: Provides a smooth, creamy coating that moistens the fish and carries the dish's flavour.
Hard-boiled egg yolk: Sieved to a fine crumb, it adds rich colour and a soft, mellow texture as garnish.

“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.