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Chicken Soup with Eggs

A chicken soup flavored with beaten egg yolks and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chicken and rice are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 4,769 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Chicken Soup with Eggs

Ingredients

Directions

Prepare the soup

  1. In a soup tureen, combine the yolks of 6 eggs with ½ cup of water and beat thoroughly.

  2. Cook 3 quarts of rich chicken stock with ½ cup of rice.

Finish and serve

  1. Pour the hot stock over the egg mixture while beating continuously.

  2. Serve immediately.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Egg + chickentop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the broth into a smooth, creamy texture as they gently set in the hot stock.
Chicken stock
Provides the main liquid and savory flavor base for the soup.
Rice
Adds body and starch to the soup as it cooks in the stock.

The step that matters

Pouring the hot stock over the egg mixture. Egg yolks scramble if they get too hot too fast. Pouring the hot stock slowly while beating continuously gradually raises the yolks' temperature, so they thicken smoothly instead of curdling.

“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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