Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Plasmon Biscuits
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Make and bake
In a bowl, mix 8 oz. of Plasmon with 1 beaten egg and ⅓ cup of milk until well combined.
Form the mixture into small cakes.
Place the cakes on a baking sheet and bake for 10 minutes.
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 + milktop 18% of all pairsSmell alikemoderateCooked together88,785 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
- Plasmon
- Milk protein powder that sets with heat, giving the cakes their structure.
- Egg
- Binds the mixture and sets as it bakes, helping the cakes hold their shape.
- Milk
- Adds moisture so the powder hydrates and the mixture can be shaped.
The step that matters
Mix until well combined. Fully combining the powder, egg and milk hydrates the protein evenly. An unevenly mixed batter can be crumbly or wet in spots, so the cakes may not hold their shape or bake evenly.
“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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