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Drink

Egg Cordial

A chilled beverage made by whipping egg white, cream, and brandy together.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and brandy are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,635 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Egg Cordial

Ingredients

Directions

  1. Whip the egg white until nearly frothy.

  2. Whip the cream until soft peaks form.

  3. Gradually add the whipped cream to the egg white and mix well.

  4. Slowly incorporate the brandy and mix until combined.

  5. Serve immediately; do not let it stand.

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. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

    Shared aroma: acetoin (butter, cream).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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 white
Whipped to foam, it traps air and gives the cordial a light, airy body.
Cream
Adds richness and fat, giving a softer, smoother texture to the foam.
Brandy
Adds alcoholic flavour and aroma to the cordial.

The step that matters

Serve immediately; do not let it stand.. Whipped foams are unstable. Over time the air bubbles drain and collapse, so the cordial loses its lightness and separates if left to stand.

“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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