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
Prepare the egg
Beat the yolk of one egg and a teaspoonful of sugar to a light cream.
Whip the white of the egg to a stiff froth.
Mix the yolk mixture and the froth together.
Assemble and serve
Turn the mixture into a glass.
Add one teaspoonful of rum or brandy and as much milk as the glass will hold.
Stir or shake the mixture well.
Add more sugar and rum if desired.
Grate a dash of nutmeg over the top.
(Optional) Use whipped cream instead of milk for more nourishment when used for an invalid.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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).
-
Rum + nutmegtop 11% of all pairsSmell alikemoderateCooked together646 recipes
Shared aroma: alpha-pinene (pine, turpentine).
-
Cream + nutmegtop 13% of all pairsSmell alikemoderateCooked together7,920 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Rum + sugartop 14% of all pairsSmell alikelowCooked together2,908 recipes
Shared aroma: beta-damascenone (apple, rose).
-
Nutmeg + eggtop 17% of all pairsSmell alikelowCooked together24,744 recipes
Shared aroma: acetic acid (sour, vinegar).
Nutmeg and egg barely smell alike, yet cooks put them together in 24,744 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
- Egg
- The yolk adds richness and the whipped white adds a light, airy foam.
- Sugar
- Sweetens the yolk and helps it whip into a light cream.
- Rum
- Adds aroma and flavor to the drink.
- Milk (in the method)
- Provides the liquid base and makes the drink smooth and mild.
- Nutmeg
- Adds a warm, spiced aroma on top.
The step that matters
Whip the egg white to a stiff froth. Egg white whips into a foam because its proteins unfold and trap air. If it is underwhipped or greasy, the foam will be weak and will not lighten the drink.
“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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