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Chicken Broth

A light chicken broth thickened with beaten eggs and flavored with sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Chicken Broth

Why it works: Chicken and sherry work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 891 recipes. Both carry piperonal, which smells bitter, coconut. The science ↓

Chicken Broth

Ingredients

Directions

  1. Heat the chicken stock in a pot until boiling.

  2. Beat the eggs and yolks together in a bowl.

  3. Add the egg mixture to the boiling stock and cook for three minutes.

  4. Flavor with sherry and serve hot.

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.

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.

  1. Chicken + sherrytop 15% of all pairs
    Smell alikemoderate
    Cooked together891 recipes

    Shared aroma: piperonal (bitter, coconut).

  2. Egg + sherrytop 29% of all pairs
    Smell alikelow
    Cooked together3,324 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Chicken + eggtop 30% of all pairs
    Smell alikemoderate
    Cooked together8,991 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken stock
Forms the liquid base that carries the flavor of the soup.
Eggs
Set in the hot broth to form soft, silky ribbons and add body.

The step that matters

Add the egg mixture to the boiling stock. Pour the beaten eggs in a slow, steady stream while the broth is boiling so they cook into thin ribbons. Adding them too fast or without keeping the broth moving can leave clumps of scrambled egg instead of delicate strands.

“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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