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Drink

Egg and Wine

A warm drink made by mixing beaten egg, sugar, water, and sherry or brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Egg and Wine

Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg and Wine

Ingredients

Directions

Prepare the egg

  1. Beat the egg with a fork until frothy.

  2. Add the sugar and water, mixing well.

  3. Pour in the sherry and serve immediately before it flattens.

Hot variation

  1. For a variation, beat the egg with 1 tablespoon of cold water.

  2. Heat 1½ cups of water and ⅓ cup of sherry until hot but not boiling.

  3. Pour the hot mixture onto the egg while stirring continuously.

  4. Sweeten to taste and serve.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + sherrytop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sherrytop 29% of all pairs
    Smell alikelow
    Cooked together3,324 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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 forms a light foam that gives the drink body.
Sherry
Adds wine flavour and aroma to the drink.
Sugar
Adds sweetness to the drink.

The step that matters

Pouring the hot mixture onto the egg. Stirring while pouring spreads the heat so the egg warms gently instead of scrambling into curds. The liquid should be hot but not boiling, since a rolling boil would cook the egg too quickly.

“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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