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Egg Soup

Egg Soup is a creamy soup made with hard‑boiled eggs, milk, white sauce, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Egg Soup

Ingredients

Directions

Make the base

  1. Pound the hard-boiled eggs in a mortar with the white sauce until smooth.

  2. Gradually add the milk and season with salt.

  3. Heat the mixture until it boils.

  4. Strain the mixture through a fine sieve using a wooden spoon.

Finish and serve

  1. Mix the egg yolks with the cream.

  2. Add the yolk-cream mixture to the soup.

  3. Heat the soup until just below boiling.

  4. Serve with bread croutons.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Hard-boiled eggs
Pounded into a smooth base that gives the soup body and a rich, thick texture.
Egg yolks
Enriched with cream and added at the end, they thicken the soup and give it a silky richness.
Milk
Forms the liquid base of the soup, carrying the egg flavour and keeping it smooth.
Cream
Mixed with the yolks to add fat, richness and a smoother mouthfeel.
White sauce
Helps the pounded eggs blend into a smooth, even mixture.

The step that matters

Heating the soup after adding the yolks. Egg yolks thicken and can curdle or scramble if the soup boils once they are added. Heating only until just below boiling lets them thicken smoothly without turning grainy.

“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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