Why it works: Egg and nutmeg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 24,744 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Egg Lemonade
Ingredients
Directions
Crack the egg into a shaker.
Add cracked ice and shake well.
Fill the shaker with fine soda stream.
Strain the mixture into a soda glass.
Sprinkle the top with ground nutmeg.
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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Egg + nutmegtop 17% of all pairsSmell alikelowCooked together24,744 recipes
Shared aroma: acetic acid (sour, vinegar).
Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg
- Its proteins foam and emulsify when shaken, giving the drink body and a silky texture.
- Fine soda stream
- Adds carbonation, giving the drink its fizz and a lighter, sharper mouthfeel.
The step that matters
Shake well with the ice. Vigorous shaking with ice unfolds and whips the egg proteins, creating a foam and emulsion that holds the drink together. Under-shaking leaves the egg unblended and the texture thin and separated.
“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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