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Drink

A Raw Egg Beaten Up with a Large Cup of Black Tea and Good Milk or Cream

A drink made by beating a raw egg with black tea and milk or cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Black tea and milk work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 43 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

A Raw Egg Beaten Up with a Large Cup of Black Tea and Good Milk or Cream

Ingredients

Directions

  1. Beat the raw egg in a bowl.

  2. Add the black tea and mix well.

  3. Stir in the milk or cream until combined.

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. Black tea + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together43 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

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

  3. Egg + black teatop 36% of all pairs
    Smell alikelow
    Cooked together36 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

Raw egg
Adds richness and body, giving the drink a thicker, creamy texture.
Black tea
Provides the main flavour and a slightly bitter, astringent note.
Milk or cream
Adds fat and softness, mellowing the tea's bitterness and smoothing the texture.

The step that matters

Adding the tea to the beaten egg. Pouring the egg into the tea is not advised here; the record says to add the tea to the beaten egg and mix well. Mixing thoroughly ensures the egg is evenly blended so no streaks or lumps of raw egg remain in the drink.

“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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