Egg Sauce
Ingredients
Directions
Cook the eggs
Boil the eggs in water for 12 to 15 minutes; 15 minutes is preferred.
Transfer the eggs to cold water until completely cooled.
Prepare and combine
Remove 2 egg whites and dice them into small pieces.
Chop the yolks into ¼ inch squares.
Combine the diced whites and chopped yolks in a sauceboat.
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
What each ingredient does
- Eggs
- Provide the main body of the sauce, with whites giving texture and yolks giving richness.
The step that matters
Cooling the eggs completely. Moving the eggs to cold water stops the cooking so the yolks set firm rather than turning grey-green. Cooling also makes the eggs easier to peel and chop cleanly.
“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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