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Truffled Eggs Au Jus

Eggs cooked with cream, truffles, and served with a rich gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Truffled Eggs Au Jus

Ingredients

Directions

Prepare

  1. Chop the truffles not too fine.

  2. Break the eggs into a bowl and beat until well mixed.

  3. Add the cream, salt, and pepper to the eggs.

Cook the eggs

  1. Melt the butter in a saucepan over low heat.

  2. Pour in the egg mixture and stir continuously until it begins to thicken. Keep scraping the eggs from the bottom of the saucepan.

  3. When thick as batter, stir in the truffles and remove from heat. Stir for a moment and dish on a round entrée dish.

Serve

  1. Prepare a rich gravy and pour it around the eggs, not over them, and serve.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

    Shared aroma: decanal (soap, orange peel).

  4. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

    Shared aroma: 2-octenal (fatty, green).

  5. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Eggs
Set into a creamy, custard-like texture as they are gently heated and stirred.
Cream or milk
Adds moisture and richness, keeping the eggs soft and tender.
Truffles
Contribute a strong earthy aroma that flavours the eggs.
Butter
Adds fat for richness and helps keep the eggs from sticking in the pan.
Jus
Provides a savoury, rich liquid that complements the eggs as the sauce.

The step that matters

Stirring the eggs over low heat. Eggs proteins set quickly and can turn grainy or curdled if heated too fast. Gentle low heat with constant stirring and scraping of the pan bottom keeps the mixture smooth and creamy. Removing it from heat as it thickens prevents overcooking.

“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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