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Sauce

Very Good Egg Sauce

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

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 yolks from the whites.

  5. Dice the yolks into quarter-inch pieces.

  6. Mince 2 of the whites finely.

Make the sauce

  1. Mix the minced 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
Yolks add richness and body, while minced whites add a firmer, chewy texture.
Butter
Melted fat carries flavour and gives the sauce a smooth, rich mouthfeel.

The step that matters

Cool the eggs completely in fresh water. Chilling stops the cooking right away, which helps prevent a grey-green ring forming around the yolks. Thorough cooling also makes the shells easier to peel 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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