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Feozen Egg Nog in Egg Cups

A chilled eggnog mixture served in individual egg cups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Brandy and milk are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,738 recipes. Both carry gamma-nonanolactone, which smells coconut, sweet. The science ↓

Feozen Egg Nog in Egg Cups

Ingredients

Directions

Make the eggnog base

  1. Beat the egg yolks until thick and lemon colored.

  2. Gradually add the sugar while continuing to beat.

  3. Mix in the salt, brandy, and milk.

Fold and freeze

  1. Beat the egg whites until stiff and fold them into the yolk mixture.

  2. Freeze the mixture until solid.

Serve

  1. Serve each portion in an egg shell placed in a lemon peel base.

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. Brandy + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  2. Egg + brandytop 17% of all pairs
    Smell alikemoderate
    Cooked together7,340 recipes

    Shared aroma: acetoin (butter, cream).

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

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

  4. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Brandy + sugartop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Egg yolks
Thicken the base and add richness and a smooth, custard-like texture.
Egg whites
Whipped to stiff peaks, they add airy lightness to the frozen mixture.
Sugar
Adds sweetness and softens the texture of the frozen mixture.
Brandy
Adds aroma and flavor, and alcohol keeps the frozen mixture softer.
Milk
Adds liquid and dairy richness to the base.

The step that matters

Beating the egg whites until stiff. Stiff whites trap air that keeps the frozen mixture light. If they are underbeaten, the mixture freezes dense, and if overbeaten they turn grainy and are harder to fold in smoothly.

“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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