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Sauce

Very Good Egg Sauce

A sauce made from boiled eggs, butter, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 118,967 recipes mention both. Both carry decanal, which smells soap, orange peel. The science ↓

Very Good Egg Sauce

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs for 15 minutes.

  2. Place them in fresh water until completely cold.

  3. Roll the eggs on a table to break the shells and remove them.

  4. Separate the whites from the yolks and dice the yolks into quarter-inch pieces.

  5. Mince 2 of the egg whites finely.

Make the sauce

  1. Mix the minced egg whites with the melted butter or white sauce.

  2. Stir in the diced yolks and serve hot.

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 aroma chemistry they share, and how many recipes mention both.

  1. Egg + buttertop 17% of all pairs
    Aroma overlapmoderate
    Mentioned together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Cooked whites add firm texture, and yolks add richness and a golden colour to the sauce.
Melted butter
Adds fat for richness and a smooth, glossy mouthfeel that carries the egg pieces.

The step that matters

Boil the eggs for 15 minutes, then cool them completely. Overboiling can leave a grey-green ring around the yolk and make the yolks crumbly. Cooling fully firms the yolks so they dice cleanly and the shells peel more easily.

“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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