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Egg Panada

A bread soup with raisins, egg, sugar, wine, nutmeg, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Raisin and nutmeg are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,377 recipes. Both carry alpha-terpineol, which smells lilac, floral. The science ↓

Egg Panada

Ingredients

Directions

Prepare

  1. Boil the raisins in water until soft.

  2. Toast the bread and cut it into pieces in a bowl.

  3. Beat the egg with sugar and add it to the bread.

Assemble and season

  1. Pour the boiled raisins and their water over the bread and egg, stirring continuously.

  2. Season with wine, nutmeg, and butter if desired.

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. Raisin + nutmegtop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Bread
Provides the body of the soup, soaking up the liquid as it softens.
Egg
Thickens the mixture gently as it combines with the warm liquid, giving a custard-like texture.
Raisins
Add sweetness and moisture as they soften and release their flavour into the water.
Sugar
Sweetens the egg mixture and balances the flavour of the raisins.

The step that matters

Pouring the hot raisin water over the egg and bread. Stirring continuously keeps the egg from clumping. Pouring hot liquid onto raw egg can partly set it in lumps, so the mixture needs constant stirring to stay smooth.

Swap the raisin

How well each one fits the dish's main ingredients (bread, egg, sugar, wine, nutmeg, butter):

  1. Figfits better
  2. Vanillafits better
  3. Lemonfits about as well
  4. Raisinthe original

Fit is the average pairing score against bread, egg, sugar, wine, nutmeg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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