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Drink

Raw Eggs

A drink made by mixing raw egg whites and yolks with sugar and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Raw Eggs

Ingredients

Directions

Prepare the eggs

  1. Separate the egg whites and yolks, and beat them thoroughly.

  2. Gently combine the beaten whites and yolks.

Assemble the drink

  1. Pour the mixture into a glass.

  2. Add 2 teaspoons of sugar and flavor as desired.

  3. Fill the glass with milk.

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

Eggs
Beaten whites trap air into a foam, while the yolks add richness and body.
Sugar
Adds sweetness and balances the flavor of the egg mixture.
Milk
Forms the liquid base that fills the glass and thins the egg mixture.

The step that matters

Gently combine the beaten whites and yolks. Beaten egg whites hold air in a delicate foam. Stirring or combining them too vigorously knocks out that air, so the drink loses its light, frothy texture.

“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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