Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Egg-nog
Ingredients
Directions
Whip the cream until frothy.
Beat the egg yolks and sugar lightly, then add the liquor.
Beat the egg whites until stiff.
Fold in the whipped cream.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Brandy | 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.
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. See the original page.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Brandy + creamtop 16% of all pairsSmell alikelowCooked together2,635 recipes
Shared aroma: 2-heptanol (bitter, floral).
-
Brandy + eggtop 17% of all pairsSmell alikemoderateCooked together7,340 recipes
Shared aroma: acetoin (butter, cream).
-
Sugar + brandytop 19% of all pairsSmell alikelowCooked together11,939 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Sugar and brandy barely smell alike, yet cooks put them together in 11,939 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
- Egg yolks give richness and body, while whipped whites add lightness and airy structure.
- Cream
- Whipping traps air in the cream, giving the eggnog a light, creamy texture and richness.
- Sugar
- Adds sweetness and helps balance the richness of the yolks and cream.
- Brandy
- Contributes alcohol flavour and aroma to the drink.
The step that matters
Fold in the whipped cream. Folding gently keeps the air trapped in the whipped cream and egg whites. Stirring or beating hard deflates the foam, leaving the eggnog dense and flat.
“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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