Why it works: Egg and lemon are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 44,316 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
Egg Lemonade
Ingredients
Directions
Beat the egg until frothy.
Prepare a goblet of lemonade by mixing the lemon juice with water and sweetener.
Stir the beaten egg into the lemonade.
Add pounded ice and serve.
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 + lemontop 19% of all pairsSmell alikelowCooked together44,316 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Egg and lemon barely smell alike, yet cooks put them together in 44,316 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
- Beaten until frothy, it adds body and a light, silky texture to the drink.
- Lemon juice
- Provides the sharp acidity and bright aroma that define the lemonade.
- Sweetener
- Balances the lemon's sourness with sweetness.
The step that matters
Beat the egg until frothy before stirring it in. Beating incorporates air and breaks up the egg so it blends evenly into the liquid. Adding a raw, unbeaten egg leaves streaks and clumps rather than a smooth, foamy texture.
“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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