English Egg Sauce. Recipe

History and Fun Facts of English Egg Sauce:

English Egg Sauce is a classic sauce that is typically served alongside different dishes, such as fish, poultry, or vegetables. It is a versatile sauce that adds a creamy and flavorful touch to any dish. While its origins are not precisely documented, English Egg Sauce has been enjoyed for centuries in British cuisine.

The combination of eggs and butter has long been popular in English cooking. Eggs are a nutritious and widely available ingredient, making them a staple in many traditional British dishes. The use of butter adds richness and a smooth texture to the sauce, creating a delightful balance of flavors.

Egg sauces have been mentioned in several historical cookbooks, including those from the 18th and 19th centuries. It was often enjoyed with roasted meats and fish. In fact, the original recipe of English Egg Sauce primarily consisted of boiled, chopped eggs warmed up in melted butter, with the addition of some spices to enhance the flavors.

The spices used in English Egg Sauce, such as white pepper, mace, and nutmeg, were highly prized during the Elizabethan era when spices were considered luxury ingredients. These spices were commonly used to elevate the taste of various dishes and to demonstrate wealth and culinary prowess.

Recipe for English Egg Sauce:

- 2 hard-boiled eggs
- 2 tablespoons finely made melted butter
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 1 blade of mace (ground or crushed)
- a pinch of nutmeg

1. Start by boiling the eggs until they are firmly cooked. This typically takes about 8-10 minutes. Once boiled, peel the eggs and chop them finely. Set aside.

2. In a pan or a saucepan, melt the butter over low heat until it is completely liquid. Be careful not to overheat the butter, as it can burn easily.

3. Add the finely chopped eggs to the melted butter, stirring gently to combine. Let the eggs warm up in the butter for a few minutes, ensuring they are evenly coated.

4. Sprinkle in the white pepper, salt, mace, and nutmeg. These spices will enhance the flavors of the eggs and butter, adding a distinct touch to the sauce. Adjust the quantities according to your taste preferences.

5. Continue cooking the sauce over low heat for another 2-3 minutes, allowing the flavors to meld together. Stir occasionally to prevent the sauce from sticking to the pan.

6. Once the sauce is heated through, remove it from the heat and transfer it to a serving bowl. The English Egg Sauce is now ready to be enjoyed alongside your chosen dish. Serve it warm for the best flavor.

Similar Recipes:

1. Hollandaise Sauce: Hollandaise sauce is also an egg-based sauce that is widely enjoyed in English cuisine. It is made by emulsifying melted butter into egg yolks, resulting in a rich and velvety sauce. Unlike English Egg Sauce, Hollandaise is typically flavored with lemon juice and a hint of cayenne pepper. It is commonly served with eggs Benedict, green vegetables, or fish.

2. Bechamel Sauce: Bechamel sauce is a classic French sauce that is often used as a base for many dishes. It is made by combining melted butter with flour and then slowly adding milk, creating a creamy and smooth sauce. While English Egg Sauce is egg-based, Bechamel does not contain eggs but is known for its versatility and ability to complement a wide range of dishes, including pasta, vegetables, and casseroles.

3. Tartar Sauce: Tartar sauce is a popular condiment that is often served with seafood dishes, such as fish and chips. It is made by mixing mayonnaise, capers, pickles, lemon juice, and various herbs and spices. While it does not contain eggs, tartar sauce shares a similar purpose with English Egg Sauce in terms of enhancing the flavor of the main dish. It provides a tangy and creamy element to seafood that complements the natural flavors.

In conclusion, English Egg Sauce is a delightful and versatile sauce that has been enjoyed for many years in British cuisine. Its combination of boiled, chopped eggs and melted butter, along with the subtle spices, creates a creamy and flavorful addition to various dishes. Whether served alongside fish, poultry, or vegetables, this classic sauce adds a touch of richness and depth.



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