Why it works: Mace and egg are a kitchen classic. They rank in the top 23% of all ingredient pairs, and 7,585 recipes mention both. The science ↓
The recipe
Ingredients
Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Boil the vermicelli with mace and salt in water until very soft.
Whisk the egg yolks in a soup tureen.
Pour the vermicelli and water onto the egg yolks and mix well.
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 aroma chemistry they share, and how many recipes mention both.
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Mace + eggtop 23% of all pairsAroma overlaplowMentioned together7,585 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Vermicelli
- Forms the body of the dish, softening into a tender, starchy base.
- Egg yolks
- Enrich the broth, adding richness and body as they blend into the hot liquid.
The step that matters
Pour the vermicelli and water onto the egg yolks and mix well. Pouring the hot liquid onto the yolks while mixing well warms them gradually, so they blend smoothly into the soup rather than scrambling in lumps.
“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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