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Egg Sauce

Egg Sauce is a sauce made from boiled eggs, diced yolks and whites, combined with melted butter.

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 cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Egg Sauce

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs in water for about 12 minutes until hard.

  2. Transfer the eggs to cold water until ready to use.

  3. Remove the shells and cut 2 egg whites into small dice.

  4. Cut the yolks into pieces about ¼ inch square.

Make the sauce

  1. In a sauceboat, combine the diced egg whites and yolks.

  2. Pour the melted butter over the eggs and stir gently.

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).

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 diced whites and yolks giving it texture.
Butter
Adds fat and richness, coating the egg pieces to give the sauce a smooth, moist finish.

The step that matters

Stir the butter in gently. Gentle stirring coats the diced egg pieces with melted butter without breaking them down into a mash. Vigorous mixing would crush the egg, leaving the sauce pasty rather than chunky and creamy.

“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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