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Egg Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and nutmeg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 24,744 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Egg Sauce

Ingredients

Directions

  1. Beat the eggs together until smooth and creamy.

  2. Sweeten to taste and add nutmeg or wine if desired.

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 + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Nutmeg + winetop 21% of all pairs
    Smell alikelow
    Cooked together3,356 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Egg + winetop 33% of all pairs
    Smell alikelow
    Cooked together6,918 recipes

    Shared aroma: 2-heptenal (green).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

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

Swap the nutmeg

The recipe marks nutmeg as optional. How well each one fits the dish's main ingredients (egg, wine):

  1. Tarragonfits better
  2. Rosemaryfits about as well
  3. Thymefits about as well
  4. Nutmegthe original

Fit is the average pairing score against egg, wine. Candidates are from the same food group and used in at least 100 recipes.

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