Why it works: Chicken and egg are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 8,991 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓
Sauce Supreme
Ingredients
Directions
Heat the chicken stock in a saucepan.
When ready to serve, remove from heat and stir in the egg yolks until well 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.
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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Chicken + eggtop 30% of all pairsSmell alikemoderateCooked 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
- Provides the liquid base that carries the flavour of the sauce.
- Egg yolks
- Thicken the sauce as they set gently and add richness and body.
The step that matters
Stirring in the egg yolks off the heat. Egg yolks can scramble if they meet very hot liquid. Removing the pan from the heat before adding them lets them blend smoothly and thicken gently instead of curdling.
“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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