Name: Egg Garnish for Clear Soup
Ingredients: 2 tablespoons milk, cream, or clear stock per egg; a tiny pinch of salt; a tiny pinch of nutmeg

Why it works: Milk and nutmeg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 14,685 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Egg Garnish for Clear Soup

Ingredients

2 tablespoons milk, cream, or clear stock per egg
a tiny pinch of salt
a tiny pinch of nutmeg

Directions

Mix the milk, cream, or stock with the salt and nutmeg.
Strain the mixture.
Poach in small flat tins placed in boiling water until set.
Once cold, cut into desired shapes.

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.

Milk + nutmegtop 15% of all pairs

Smell alikemoderate

Cooked together14,685 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).

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

Tomato Soup526 recipes

Brown Bread461 recipes

Mutton Broth292 recipes

Yorkshire Pudding264 recipes

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Egg Garnish for Clear Soup