Why it works: Egg and port wine work together. They rank in the top 33% of all ingredient pairs, and cooks put them together in 406 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Egg in Port Wine
Ingredients
Directions
Beat the egg with 1 teaspoon of water until very light.
Add the port wine and strain the mixture.
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 + port winetop 33% of all pairsSmell alikelowCooked together406 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg
- Beaten until very light, the egg gives the drink body and a smooth, rich texture.
- Port wine
- Provides sweetness, body and fruity flavour to the drink.
The step that matters
Beat the egg until very light. Beating incorporates air and breaks up the egg white and yolk so they blend smoothly. Under-beaten egg leaves streaks and a heavy texture, while straining after adding the wine removes any stringy bits of egg that remain.
“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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