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Egg Broth for Invalids

A simple broth made by mixing a beaten egg into boiling meat broth, served hot with dry toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and meat are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,432 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Egg Broth for Invalids

Ingredients

Directions

  1. Beat the egg until frothy.

  2. Stir in the boiling meat broth and season with salt.

  3. Serve hot with thin slices of dry toast.

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. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg
Beaten egg adds body and a soft, lightly set texture to the hot broth.
Meat broth
Provides the liquid base and savoury flavour of the dish.

“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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