Why it works: Beef and egg are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Plasmon Broth
Ingredients
Directions
Make the broth
Dissolve the Plasmon in warm water.
Add the dissolved Plasmon to the beef tea and mix thoroughly.
Bring the mixture to a boil.
Poach and serve
Poach the egg white and drop it into the broth bowl.
Serve immediately.
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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Beef + eggtop 31% of all pairsSmell alikemoderateCooked together8,305 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
- Beef tea
- Provides the savory beef flavor and most of the liquid in the broth.
- Egg white
- Sets when poached, giving soft, mild protein pieces that add body to the broth.
The step that matters
Poach the egg white gently. Egg white proteins set at moderate heat. Vigorous boiling toughens them and makes the white rubbery, so it should cook at a gentle simmer until just set.
“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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