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Egg Dumplings for Soup

Egg dumplings made from milk, eggs, flour, and baking powder, dropped into boiling soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Egg Dumplings for Soup

Ingredients

Directions

Make the batter

  1. In a bowl, combine ½ pint of milk and 2 well-beaten eggs.

  2. Add enough wheat flour to create a smooth, thick batter without lumps.

  3. Stir in ½ teaspoon of baking powder.

Cook the dumplings

  1. Drop the batter by the tablespoon into boiling soup.

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.

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. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Bind the batter and add structure as the dumplings set.
Milk
Supplies the liquid that hydrates the flour and keeps the batter moist.
Wheat flour
Forms the starch and gluten network that gives the batter body and holds its shape.
Baking powder
Releases gas in the batter, helping the dumplings rise and turn light.

The step that matters

Drop the batter into boiling soup. The batter must be smooth and thick enough to hold its shape. Boiling liquid sets the outside quickly, so a thin or lumpy batter can break apart or cook unevenly.

“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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