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 ↓
Sherry Ayh Egg
Ingredients
Directions
Break the egg into a bowl and add the sugar.
Beat them together until thoroughly mixed.
Add the sherry wine and cold water.
Mix thoroughly, strain, and serve immediately.
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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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
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Sugar + sherrytop 22% of all pairsSmell alikelowCooked together4,141 recipes
Shared aroma: guaiacol (smoky, sweet).
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Egg + sherrytop 29% of all pairsSmell alikelowCooked together3,324 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
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Sugar + winetop 31% of all pairsSmell alikelowCooked together9,581 recipes
Shared aroma: beta-damascenone (apple, rose).
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Sherry + winetop 32% of all pairsSmell alikemoderateCooked together0 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg
- Provides body and richness, giving the drink a smooth, slightly thick texture.
- Sugar
- Adds sweetness and helps balance the sherry's dryness.
- Sherry wine
- Adds its characteristic aroma and flavor to the drink.
The step that matters
Mix thoroughly, strain, and serve immediately.. Thorough mixing blends the egg evenly with the sugar and liquids so the texture is smooth throughout. Serving right away keeps the mixture fresh and its texture at its best before it begins to separate.
“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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