Why it works: Milk and egg 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 ↓
Breakfast Puffs
Ingredients
Directions
Make the dough
Combine two cups of sour milk, one teaspoonful of soda, one teaspoonful of salt, one egg, and flour enough to roll out like biscuit dough.
Cut the dough into narrow strips an inch wide and three inches long.
Fry and serve
Fry the strips, browning them in hot lard like doughnuts.
Alternatively, fry in a spider with an ounce each of lard and butter, turning and browning all four sides.
Serve hot; excellent with coffee.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sour Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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.
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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Milk + eggtop 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
- Sour milk
- Its acidity reacts with the soda to help the dough rise and stay tender.
- Soda
- Reacts with the sour milk's acid to produce gas that lifts the dough.
- Egg
- Binds the dough and adds structure and richness.
- Flour (in the method)
- Forms the dough's structure, giving it body to roll and cut.
The step that matters
Frying the strips. The strips must be fried in hot fat so the outside browns and seals quickly while the inside cooks through. Fat that is too cool lets the puffs soak up grease and turn heavy.
“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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