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Minced Eggs

A dish of hard‑boiled eggs mixed with milk, butter, savory, and flour, served with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Minced Eggs

Ingredients

Directions

Prepare

  1. Chop the hard-boiled eggs, but do not mince them too fine.

Make the sauce

  1. In a suitable dish, heat the milk, butter, salt, pepper, and chopped savory over medium heat until boiling.

  2. Dissolve the flour in a little cold milk, then stir it into the boiling mixture.

  3. Cook until the mixture thickens like cream, then gently fold in the minced eggs.

Serve

  1. Serve immediately, garnished with snippets of toast.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Hard-boiled eggs
Provide the main body and texture of the dish once folded into the sauce.
Milk
Forms the liquid base that the flour thickens into a creamy sauce.
Butter
Adds richness and a smooth, silky mouthfeel to the sauce.
Flour
Thickens the hot milk into a creamy sauce that holds the eggs.
Savory
Adds a herbal, aromatic flavour to the creamy sauce.

The step that matters

Stirring flour into the boiling milk. Flour dissolved in cold milk and then added to hot liquid thickens smoothly, because the starch granules disperse before they gelatinise. Adding it dry or to a cold pan risks lumps.

“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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