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Dessert

Egg Hulluah

A sweet egg custard made with eggs, ghee, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg Hulluah

Ingredients

Directions

Prepare the eggs

  1. Separate the yolks and whites of the eggs and beat them separately.

  2. Combine the beaten yolks and whites together.

  3. Add sugar to the egg mixture to taste.

Cook

  1. Heat the ghee in a saucepan.

  2. Once hot, add the sugar and egg mixture.

  3. Cook until thick, stirring continuously.

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Egg + gheetop 30% of all pairs
    Smell alikelow
    Cooked together418 recipes
  3. Ghee + sugartop 36% of all pairs
    Smell alikelow
    Cooked together458 recipes

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

What each ingredient does

Eggs
Whites and yolks set into a thick, custard-like texture as they cook.
Ghee
Adds richness and fat, and helps keep the eggs from sticking to the pan.

The step that matters

Cook until thick, stirring continuously. Egg proteins set with heat, so constant stirring spreads heat evenly and prevents lumps and scorched bits on the base of the pan.

“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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