Why it works: Veal and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,845 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Soup Stock
Ingredients
Directions
Make the stock
Place the meat and cracked bones in a kettle and cover with cold water.
Simmer slowly for 2 to 3 hours without boiling hard.
Let the stock cool and remove the hardened fat from the top.
Clarify and strain
Add the egg white and shell to the stock and stir until heated.
Boil for 10 minutes, then draw to the back of the stove.
Add 1 cup of cold water and strain through a hot, wrung napkin.
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.
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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Veal + eggtop 28% of all pairsSmell alikelowCooked together6,845 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
- Veal or chicken knuckle
- Releases gelatin and savory flavour into the water as it simmers.
- Egg white and shell
- Coagulates as it heats, trapping particles so the stock comes out clear.
The step that matters
Simmering without boiling hard. Hard boiling emulsifies fat and breaks up solids into the liquid, making the stock cloudy. A gentle simmer keeps the broth clear and flavourful.
“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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