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Dessert

Uncooked Egg

A raw egg mixture with sugar, flavoring, milk or cream, and folded whipped egg white.

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

Uncooked Egg

Ingredients

Directions

Make the mixture

  1. Place the egg yolk in a goblet.

  2. Add the sugar and beat well.

  3. Incorporate your desired flavoring.

  4. Pour in the rich milk or cream.

Finish

  1. Gently fold in the whipped egg white.

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 + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. 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

Egg yolk
Adds richness and body, giving the drink a creamy texture.
Egg white
Whipped, it adds air and a light, foamy lift to the drink.
Rich milk or cream
Adds fat and liquid, making the drink smooth and mellow.
Sugar
Sweetens the drink and helps balance the flavor of the egg.

The step that matters

Gently fold in the whipped egg white.. Folding keeps the air in the whipped white. Stirring hard or beating again knocks the air out, so the drink loses its light, foamy texture.

“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.

More raw egg recipes

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