Very Good Egg Sauce is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic Victorian rich sauce of a rich melted butter sauce that's thickened with hard boiled egg yolks and enriched with the egg whites. The full recipe is presented here and I hope you enjoy this classic British version of: Very Good Egg Sauce.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
VERY GOOD EGG SAUCE.
Boil four fresh eggs for quite fifteen minutes, then lay them into plenty of fresh water, and let them remain until they are perfectly cold. Break the shells by rolling them on a table, take them off, separate the whites from the yolks, and divide all of the latter into quarter-inch dice ; mince two of the whites tolerably small, mix them lightly, and stir them into the third of a pint of rich melted butter or of white sauce : serve the whole as hot as possible.
Eggs, 4 : boiled 15 minutes, left till cold. The yolks of all, whites of 2; third of pint of good melted butter or white sauce. Salt as needed.
Modern Redaction
Ingredients:
4 hard-boiled eggs, allowed to cool and shelled
200ml rich melted butter
Method:
Separate the whites and yolks of the eggs. Cut the yolks into 5mm dice and set aside.
Take two of the egg whites and mince them finely then set aside.
Prepare the rich melted butter according to the recipe then stir in the egg yolks and minced egg whites.
