Egg Sauce
A classic creamy egg sauce made with hard-boiled eggs in a rich butter sauce, perfect for serving with fish, vegetables, or poultry.
Ingredients
- 4 whole Eggs, large (Hard-boiled)
- 4 tablespoons Butter, unsalted (For melted butter sauce)
- 2 tablespoons All-purpose flour (For thickening)
- 1 cup Milk, whole (For butter sauce)
- 0.25 teaspoon Salt (To taste)
- 0.125 teaspoon White pepper, ground (Optional, to taste)
More recipes using Eggs
Egg Curry
Hard-boiled eggs simmered in a rich, spiced curry sauce with fried onions and ghee, using the traditional doopiaja method where onions are fried, then chopped and added back to create a thick, flavorful gravy.
Custard Pudding
A classic steamed custard pudding flavored with nutmeg or cinnamon, served with wine sauce. This traditional British dessert has a smooth, creamy texture and delicate spiced flavor.
Egg Curry with Green Peas
A winter favorite curry combining hard-boiled eggs with fresh green peas in a spiced onion-based gravy. The eggs are prepared similarly to a doopiaja curry, with the peas simmered until tender.
Egg Curry with Chunna Ka Dal (Chana Dal)
A traditional Indian egg curry made with chana dal (split chickpeas), featuring hard-boiled eggs in a spiced gravy with lentils. This variation adds protein-rich dal to the classic egg curry.
Instructions
- 1Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to maintain a gentle boil. Cook for 15 minutes.
- 2Transfer the boiled eggs immediately to a bowl of cold water. Let them sit until completely cool, about 5 minutes.
- 3Peel the shells from the cooled eggs. Separate the whites from the yolks. Chop 3 egg whites and all 4 yolks into small pieces, about 1/4-inch dice. Discard the remaining egg white or reserve for another use.
- 4In a small saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux. Gradually add the milk while whisking continuously to prevent lumps. Cook, stirring frequently, until the sauce thickens, about 3-4 minutes.
- 5Add the chopped egg whites and yolks to the butter sauce. Season with salt and white pepper. Stir gently to combine and heat through for 2-3 minutes over low heat, stirring occasionally.
- 6Transfer the egg sauce to a warmed sauce boat or serving dish. Serve immediately while hot.
