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 ↓
Egg and Wine
Ingredients
Directions
Beat the egg yolk until very light.
Add the wine and sugar to the egg yolk and mix well until combined.
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).
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Wine + sugartop 31% of all pairsSmell alikelowCooked together9,581 recipes
Shared aroma: beta-damascenone (apple, rose).
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Egg + winetop 33% of all pairsSmell alikelowCooked together6,918 recipes
Shared aroma: 2-heptenal (green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolk
- Provides richness and, when beaten, a light, airy texture with body.
- Wine
- Adds acidity and aroma, thinning the yolk into a drinkable liquid.
The step that matters
Beat the egg yolk until very light. Beating incorporates air and thickens the yolk, giving the drink a smooth, light texture. Under-beaten yolk stays dense and can separate when the wine is added.
“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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