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Drink

Egg Drink

A chilled drink made with cream, fresh egg white, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and brandy are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,635 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Egg Drink

Ingredients

Directions

  1. Whip the egg white to a froth.

  2. Add the cream and whip again.

  3. Gradually mix in the brandy until well combined.

  4. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  2. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg white
Whipped into a foam, it gives the drink its light, airy structure.
Cream
Adds richness and a softer, smoother mouthfeel.
Brandy
Adds alcohol flavour and aroma.

The step that matters

Gradually mix in the brandy. Adding liquid slowly and stirring gently keeps the whipped foam from collapsing. Pouring the brandy in quickly can deflate the egg white and cream, leaving a thinner, less airy drink.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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