Egg Sauce
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 4 eggs
- 0.25 pound butter
Instructions
- Boil four eggs for ten minutes. Chop half the egg whites and set aside. Chop the remaining whites together with the yolks, but not very fine. Combine the chopped eggs with the melted butter and transfer to a sauce boat for serving.