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Egg and Milk

A simple mixture of egg yolk, milk, sugar, and folded egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Egg and 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 ↓

Egg and Milk

Ingredients

Directions

  1. Separate the yolk and white of the egg.

  2. Beat the yolk and sweeten it to your taste.

  3. Add the milk to the yolk and mix well.

  4. Gently fold in the beaten 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.

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.

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

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

  2. Milk + sugartop 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).

Milk and sugar 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
The yolk enriches and the white adds lightness and structure when folded in.
Milk
Adds moisture and softness to the mixture, diluting the yolk into a smooth base.

The step that matters

Gently fold in the beaten egg white. Folding rather than stirring keeps the air bubbles in the beaten white intact. Those bubbles give the mixture its lightness, and deflating them makes the result dense.

“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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