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Sauce

Very Good Egg Sauce

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

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

Cook and prepare the eggs

  1. Boil the eggs for 15 minutes.

  2. Transfer the eggs to cold water and let them cool completely.

  3. Gently roll the eggs on a table to crack the shells and remove them.

  4. Separate the yolks from the whites.

  5. Dice the yolks into quarter‑inch pieces.

  6. Mince 2 of the egg whites finely.

Make the sauce

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

  2. Serve the sauce hot, adding salt to taste.

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
Yolks and whites add richness, body and a soft, creamy texture to the sauce.
Rich melted butter or white sauce
Provides fat and a smooth, silky mouthfeel that carries the egg pieces.

The step that matters

Cooling the eggs completely after boiling. Chilling in cold water stops the cooking immediately, which prevents a dull grey-green ring forming around overcooked yolks. Cooling fully also firms the whites so the shells peel off cleanly without tearing the eggs.

“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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