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📝 Description
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75
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🥘 Ingredients
4 eggs, 1/2 pint of melted butter, No. 376; when liked, a very little lemon-juice.
👨🍳 Method
Boil the eggs until quite hard, which will be in about 20 minutes, and put them into cold water for 1/2 hour. Strip off the shells, chop the eggs into small pieces, not, however, too fine. Make the melted butter very smoothly, by recipe No. 376, and, when boiling, stir in the eggs, and serve very hot. Lemon-juice may be added at pleasure.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Egg Sauce for Salt Fish tonight, expecting a simple egg salad, but Mrs. Beeton had other plans. I found that the melted butter sauce was the true star of the show. It was surprisingly decadent and velvety, transforming the humble boiled eggs into something special. I whisked it up in the microwave, which was much faster than any stove-top method I could imagine. I would recommend this recipe to a fellow weeknight warrior who is looking to elevate a simple dinner with minimal effort. My kids loved it on toast for a quick after-school snack. The lemon juice was a nice touch, adding a brightness that cut through the richness. I will definitely be making this again, perhaps with some added herbs or a sprinkle of cayenne for extra kick. Next time, I'll boil the eggs in advance to shave off a few minutes.
