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 ↓
Strawberry Foam
Ingredients
Directions
Prepare
Hull, wash, and drain the strawberries until dry.
Make the foam
Add the egg whites and sugar to the strawberries.
Beat the mixture with an egg beater until very stiff, about 20 to 25 minutes.
Serve
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.
Photo for illustrative purposes only · Contact us to use it
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).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Strawberries
- Provide the flavour and fruit body that the foam carries.
- Egg whites
- Trap air when beaten, creating the light, stable structure of the foam.
- Sugar
- Stabilises the whipped egg white foam and adds sweetness.
The step that matters
Beating until very stiff. Egg whites must be beaten long enough for proteins to unfold and trap air into a stable foam. Under-beaten whites collapse, while sugar added before beating helps the foam hold its shape.
“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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