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Soup

RoyAL Soup

A custard-like soup made from eggs, milk, and salt, baked in a cup, cut into cubes, and served with hot stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

RoyAL Soup

Ingredients

Directions

Make the custard

  1. Beat the eggs until well mixed.

  2. Add the milk and salt to the eggs.

  3. Butter a cup and pour the mixture into it.

Bake and cool

  1. Set the cup in a pan of water and bake until the egg is firm.

  2. Let it cool, then cut into even-sized bits.

Serve

  1. Place the bits in a tureen and pour boiling hot stock over them.

  2. 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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Eggs
Set into a firm custard when heated, giving the bits their structure.
Milk
Adds moisture and softness to the custard, keeping it tender rather than rubbery.
Clear soup
Forms the liquid base of the dish and carries its savoury flavour.

The step that matters

Bake until the egg is just firm. Egg proteins set as they heat, and overbaking tightens them further, squeezing out liquid and making the custard rubbery and grainy. Stop as soon as it is firm, then let it cool.

“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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