Very Good Egg Sauce


  • 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.


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.