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Egg- Panada

A bread soup made with crusts, water, sweet cream, salt, and egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Wheat and egg are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg- Panada

Ingredients

Directions

  1. Place the crusts in a saucepan with the cold water.

  2. Simmer gently for 45 minutes, stirring occasionally.

  3. Season with sweet cream and salt.

  4. Stir in the well-beaten egg yolk and serve.

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. Wheat + eggtop 19% of all pairs
    Smell alikemoderate
    Cooked together2,225 recipes

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

  2. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Wheat + creamtop 24% of all pairs
    Smell alikelow
    Cooked together681 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

Whole-wheat crusts
Provide the bread base that softens and thickens the soup as it simmers.
Egg yolk
Enriches the soup and thickens it slightly when stirred in.
Sweet cream
Adds richness and a smoother, fuller mouthfeel to the soup.

The step that matters

Stir in the well-beaten egg yolk. Adding the yolk to very hot liquid can scramble it into specks. Stirring steadily as it goes in helps it blend smoothly and thicken the soup gently.

“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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