Why it works: Sugar and egg 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 ↓
Vtateb-ices
Ingredients
Directions
Make the syrup
Boil sugar, water, and beaten egg white together for 10 minutes.
Strain the syrup and let it cool.
Freeze
Mix the cooled syrup with fruit juice.
When the mixture is half frozen, add the beaten egg white.
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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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 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
- Sugar
- Sweetens the ice and keeps it softer, since dissolved sugar lowers the freezing point.
- Egg white
- Adds air and lightness when beaten into the partly frozen mixture.
- Fruit juice
- Supplies the fruit flavour and most of the liquid in the ice.
The step that matters
Add the beaten egg white when the mixture is half frozen. At this point the mixture is thick enough to hold the whitened air from the beaten egg white. If it is fully frozen, the egg white cannot blend in evenly, and if it is still fully liquid, the foam collapses and the texture turns out denser.
“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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