Why it works: Cream and egg are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Autumn Dinners
Ingredients
Directions
Chill the cream before whipping.
Use a whisk or beater to whip the cream for 2-3 minutes until frothy.
Let the whipped cream sit briefly to allow bubbles to burst.
Skim the froth with a skimmer and transfer it to a colander.
Drain the liquid cream back into the bowl and whip again.
Repeat skimming until all cream is whipped.
Keep the whipped cream in a cool place until needed.
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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Cream + eggtop 24% of all pairsSmell alikelowCooked 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
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