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 ↓
Iced Cherries
Ingredients
Directions
Coat the cherries
Select large, fresh cherries with the stems on.
Dip each cherry into the well-beaten egg white.
Roll the cherries in well-pounded sugar.
Dry and arrange
Place the cherries on oiled paper to dry.
Arrange the dried cherries in a glass or silver dish.
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.
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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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
- Egg white
- Dries into a thin, glossy shell that holds the sugar coating in place.
- Sugar
- Forms a crisp, sweet, frosted coating on the outside of each cherry.
The step that matters
Drying the coated cherries. The egg white must be well beaten and the cherries should dry fully on the oiled paper. Egg white that stays wet can make the sugar clump or slide off, leaving an uneven, sticky coating.
“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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