Why it works: Egg and beef are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Beef Egg Nog
Ingredients
Directions
Beat the egg slightly.
Add the salt to the egg.
Gradually stir in the hot beef broth.
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.
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Egg + beeftop 31% of all pairsSmell alikemoderateCooked together8,305 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
- Egg
- Thickens the broth into a smooth, custard-like texture as it cooks gently with the hot liquid.
- Beef broth
- Provides the liquid base and savory beef flavor that defines the drink.
The step that matters
Gradually stir in the hot beef broth. Adding hot liquid to beaten egg too quickly can scramble the egg into lumps. Pouring slowly while stirring tempers the egg so it blends smoothly.
“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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