Why it works: Milk and egg 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 ↓
Porridge and Butter-milk
Ingredients
Directions
Make the porridge
Combine 4 oz. of meal with 2 cups of milk in a pot to make porridge.
Cook over medium heat, stirring until thickened.
Add 1 egg to the porridge for extra richness.
Serve
Serve with an additional 2 cups of warm milk.
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.
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked 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
- Meal
- Forms the thickened body of the porridge as it cooks in the milk.
- Milk
- Hydrates the meal so it swells and thickens into a soft porridge.
- Egg
- Adds richness and helps the porridge set slightly when heated.
The step that matters
Adding the egg to the porridge. Stirring the egg in while the porridge is still very hot can scramble it into specks. Lower the heat and stir steadily so the egg blends smoothly and thickens the porridge gently.
“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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