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Drink

Egg-nog Hot

A warm beverage made with egg yolk, sugar, hot milk or water, and folded beaten egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg-nog Hot

Ingredients

Directions

Make the base

  1. Beat the egg yolk and sugar together until well combined.

  2. Add the hot milk or water and mix well.

Fold and serve

  1. In a separate bowl, beat the egg white to stiff peaks.

  2. Gently fold the beaten egg white into the mixture.

  3. Serve immediately.

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

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

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

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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 yolk
Adds richness and body, and helps emulsify the liquid into a smooth mixture.
Egg white
Whipped to stiff peaks, it traps air and gives the drink a light, airy texture.
Sugar
Sweetens the drink and helps the beaten egg yolk blend smoothly.

The step that matters

Folding in the beaten egg white. Stir gently, using a folding motion, so the air trapped in the whipped white is not knocked out. Deflated foam makes the drink flat and dense instead of light.

“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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