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Ypsilanti Egg Rolls

Egg rolls made by beating eggs, mixing with milk and flour, cooking in a greased pan, then rolling like an omelet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Ypsilanti Egg Rolls

Ingredients

Directions

Prepare the batter

  1. In a bowl, beat the egg whites and yolks separately.

  2. Combine the beaten eggs with milk and flour.

Cook and serve

  1. Heat a well-greased frying pan over medium heat.

  2. Pour a small amount of the mixture into the pan and cook until set.

  3. Roll the egg mixture like an omelet and place on a platter.

  4. Serve hot, optionally with sugar.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

What each ingredient does

Eggs
Provide structure as they set, and the beaten whites add lightness to the thin batter.
Milk
Adds moisture and softness, keeping the thin sheets tender rather than dry.
Flour
Gives the batter body so the thin sheet holds together when rolled.

The step that matters

Cooking each thin sheet until set. Pouring too much batter or heating unevenly makes a thick, rubbery sheet that tears when rolled. A small amount on a well-greased pan over medium heat sets evenly and stays flexible.

“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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