Why it works: Milk and egg 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 ↓
Art of Preserving
Ingredients
Directions
Condense the milk in a water bath until reduced to half its quantity, skimming frequently.
Add the beaten egg yolks to the condensed milk and mix well.
Heat the mixture gently for half an hour, then bottle it.
Process the bottled milk in a water bath for 2 hours.
Store the bottles in a cool place; the milk will remain fresh for up to 18 months.
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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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 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
- Fresh cow's milk
- Forms the base of the preserve, reduced by water-bath condensing to concentrate its sugars and proteins.
- Egg yolks
- Add richness and fat, and their proteins help thicken the mixture as it heats.
The step that matters
Heating the mixture gently after adding the egg yolks. Egg yolk proteins set at moderate heat; if the mixture heats too fast, the yolks can scramble and turn grainy instead of smoothly thickened.
“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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