Why it works: Egg and brandy are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,340 recipes. Both carry acetoin, which smells butter, cream. The science ↓
Albumenized Water
Ingredients
Directions
Beat the egg white slightly.
Mix the beaten egg white with the cold water.
Flavor with brandy, wine, lemon juice, or orange juice as desired.
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 + brandytop 17% of all pairsSmell alikemoderateCooked together7,340 recipes
Shared aroma: acetoin (butter, cream).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg white
- Adds a light protein body and slight foaminess to the cold water.
“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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