Name: Egg Flip
Ingredients: 1 egg; 2 tablespoons condensed milk; ¼ teaspoon nutmeg; ⅓ cup sherry

Why it works: Nutmeg and sherry are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,246 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Egg Flip

Ingredients

1 egg
2 tablespoons condensed milk
¼ teaspoon nutmeg
⅓ cup sherry

Directions

Beat the egg until well mixed.
Add the condensed milk, nutmeg, and sherry, then beat well together until fully combined.

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.

Nutmeg + sherrytop 17% of all pairs

Smell alikemoderate

Cooked together1,246 recipes

Shared aroma: linalool (floral, citrus).
Egg + nutmegtop 17% of all pairs

Smell alikelow

Cooked together24,744 recipes

Shared aroma: acetic acid (sour, vinegar).
Condensed milk + nutmegtop 26% of all pairs

Smell alikelow

Cooked together92 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Egg + sherrytop 29% of all pairs

Smell alikelow

Cooked together3,324 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Condensed milk + sherrytop 37% of all pairs

Smell alikelow

Cooked together7 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 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: Provides structure and richness, and helps the drink emulsify and thicken as it is beaten.
Condensed milk: Adds sweetness and body, giving the drink a smooth, creamy texture.
Sherry: Adds acidity and aroma, balancing the sweetness and richness of the egg and milk.

“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.