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 ↓
Homemade Egg Substitute I
Ingredients
Directions
Make the mixture
Combine all ingredients in a mixing bowl and blend until smooth.
Store and cook
Store in a jar in the refrigerator up to 1 week.
Fry slowly over low heat in a nonstick frying pan to prepare scrambled eggs.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
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
- Egg whites
- Provide protein that sets when heated, giving the cooked mixture its structure.
- Nonfat dry milk
- Adds milk proteins and sugars that add body and help the cooked mixture brown lightly.
- Vegetable oil
- Adds fat, which keeps the cooked mixture soft and moist.
The step that matters
Fry slowly over low heat. Egg proteins set quickly at high heat and squeeze out water, which makes them tough and dry. Low heat sets the mixture gently so it stays tender.
“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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