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 ↓
Egg Sauce
Ingredients
Directions
Soak cod's sounds in milk and water for at least 6 hours.
Wash the sounds and place them in a stewpan with fresh milk and water.
Gently boil for about 1 hour until done.
Drain the sounds on a napkin and cut into 1.5-inch squares.
In a stewpan, combine the sounds with egg sauce and toss over the fire.
Pile the mixture on a dish in a pyramidal form and garnish with boiled parsnips.
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).
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Milk + saucetop 29% of all pairsSmell alikelowCooked together3,759 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Egg + saucetop 39% of all pairsSmell alikelowCooked together10,895 recipes
Egg and sauce barely smell alike, yet cooks put them together in 10,895 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
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