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Egg Sauce

Egg Sauce is a sauce made from boiled eggs, butter, and milk or water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and milk 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 ↓

Egg Sauce

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs for 12 minutes.

  2. Once cold, chop half of the egg whites.

  3. Pound the yolks with the salt.

Make the sauce

  1. Melt the butter in a small amount of milk or water until it boils.

  2. Stir in the chopped egg whites.

  3. Alternatively, melt the butter separately and mix in the chopped yolks and whites together.

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. Butter + milktop 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).

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

What each ingredient does

Eggs
Provide the main body of the sauce, with yolks giving richness and chopped whites adding texture.
Butter
Adds fat and richness, carrying flavour and giving the sauce a smooth, silky mouthfeel.
Milk or water
Melted with the butter to loosen the mixture into a pourable sauce.

The step that matters

Melt the butter until it boils. Butter is an emulsion of fat and water, so boiling it in a little liquid helps it blend smoothly into the egg. Overheating can cause the fat to separate and make the sauce greasy.

“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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