Name: Beaten Egg
Ingredients: 1 fresh egg; 1 tablespoon sugar; 1 tumbler milk

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 ↓

Beaten Egg

Oven, in the book's wordsA moderate oven

Ingredients

1 fresh egg
1 tablespoon sugar
1 tumbler milk

Directions

Beat the egg until very light.
Add sugar and stir into the 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.

Egg + milktop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Sugar + milktop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

Shared aroma: 2-nonenal (fatty, green).
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: Beating adds air, giving the drink a light, frothy texture.
Milk: Provides liquid and body, carrying the sweetened egg into a smooth drink.
Sugar: Adds sweetness that balances the richness of the egg and milk.

“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.