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Egg Flip

A dish of beaten eggs mixed with wine, served over butter‑fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Egg Flip

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Egg Flip

Ingredients

Directions

Make the mixture

  1. Boil the wine with the sugar.

  2. Beat the eggs in a glass of water.

  3. Pour several spoonfuls of wine into the beaten eggs.

  4. Combine the mixture in a pot over heat, stirring constantly.

Brown the bread and serve

  1. Brown small pieces of bread in butter.

  2. Serve the mixture over the browned bread.

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.

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

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

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

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

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Thicken the mixture as they heat and set, giving it body.
Wine
Provides the main liquid and a tart, fruity flavour.
Sugar
Adds sweetness that balances the acidity of the wine.
Bread
Forms the base that soaks up the warm egg and wine mixture.
Butter
Browns the bread and adds rich, nutty flavour.

The step that matters

Combining the mixture over heat. Eggs can curdle or scramble if they get too hot. Stirring constantly spreads the heat evenly so the mixture thickens smoothly instead of clumping.

“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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