Name: Egg and Wine
Ingredients: 1 fresh egg; sugar to taste; 1 tablespoon wine

Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg and Wine

Ingredients

1 fresh egg
sugar to taste
1 tablespoon wine

Directions

Beat the egg until thick.
Sweeten to your taste.
Add the wine and mix well.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Egg + sugartop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Sugar + winetop 31% of all pairs

Smell alikelow

Cooked together9,581 recipes

Shared aroma: beta-damascenone (apple, rose).
Egg + winetop 33% of all pairs

Smell alikelow

Cooked together6,918 recipes

Shared aroma: 2-heptenal (green).

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

What each ingredient does

Eggs: Beaten egg thickens the drink and gives it a rich, smooth body.
Wine: Adds acidity and flavour, thinning the beaten egg into a drinkable liquid.

“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.