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Egg Broth

Egg Broth is a simple dish made with egg, milk, sugar, and salt.

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 Broth

Ingredients

Directions

Make the broth

  1. Beat the egg in a bowl.

  2. Add the sugar and salt to the beaten egg.

  3. Pour the hot milk over the mixture and stir gently.

Serve

  1. 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
Lightly thickens the hot milk and gives the broth body as it cooks gently.
Milk
Forms the liquid base and adds richness and a creamy mouthfeel.
Sugar
Adds sweetness and balances the savoury notes of the egg and milk.

The step that matters

Pouring the hot milk over the egg. Hot milk can scramble the egg if poured in too quickly. Stirring gently while adding it spreads the heat evenly, so the egg thickens smoothly into the milk instead of setting in lumps.

“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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