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 ↓
Passover Bagel
Ingredients
Directions
Make the dough
Boil the water and oil together and pour the hot mixture into the matzo meal.
Add the sugar and salt and let stand until cool.
Beat the eggs and pour them over the mixture.
Mix well and let stand until hardened.
Shape and bake
Make round balls in your hands.
Press a finger into the center of each to make a hole.
Bake on a greased tin in a moderate oven, about 350°F.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
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 + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 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
- Matzo meal
- Forms the main structure as it absorbs the hot liquid and firms up.
- Eggs
- Bind the mixture and add structure and richness as they set in the oven.
- Oil
- Adds fat for a tender texture and carries moisture into the dough.
- Water
- Hydrates the matzo meal so it can form a workable dough.
- Sugar
- Adds sweetness and helps the surface brown during baking.
The step that matters
Let the mixture cool before adding the eggs. Eggs added to a very hot mixture can scramble and bind unevenly. Letting it cool first keeps the eggs smooth and lets the matzo meal absorb the liquid so the dough holds its shape.
“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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