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Dessert

Egg Getjel

A simple gelatinous egg dessert made by mixing egg yolk, sugar, boiling water, egg white, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 Getjel

Ingredients

Directions

  1. Beat the egg yolk with the sugar.

  2. Pour the boiling water over the mixture.

  3. Add the beaten egg white and any desired seasoning or spice.

  4. Serve warm.

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 + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Egg yolk
Thickens the liquid and adds richness as its proteins set with gentle heat.
Egg white
Its proteins set into a light, delicate structure that gives the gel body.
Sugar
Adds sweetness and softens the egg's flavour, while helping keep the yolk smooth when beaten.

The step that matters

Pour the boiling water over the mixture. Egg proteins begin setting from heat, so the water should be poured in steadily while whisking. Pouring too fast or without mixing can cause lumps where the yolk cooks unevenly.

“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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