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Sauce

Egg Sauce

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 bits about ¼ inch square.

Make the sauce

  1. Combine the diced whites and yolks in a sauceboat.

  2. Pour in the melted butter and stir 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. 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
Hard-boiled eggs provide the main body of the sauce, with diced whites and yolks giving texture.
Melted butter
Adds fat and richness, coating the egg pieces and giving the sauce a smooth, moist texture.

The step that matters

Boil the eggs in water for about 12 minutes until hard.. Boiling long enough sets the whites and yolk fully. Undercooked yolks stay runny and will not dice cleanly, while overcooking can give the yolk a grey-green surface.

“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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