Egg Cream

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. Sugar + creamtop 9% of all pairs
   Smell alikemoderate
   Cooked together43,450 recipes

   Shared aroma: 2,3-butanedione (butter, sweet).

2. Blackberry + creamtop 19% of all pairs
   Smell alikelow
   Cooked together264 recipes

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

3. Egg + sugartop 21% of all pairs
   Smell alikemoderate
   Cooked together122,807 recipes

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

4. Sugar + blackberrytop 21% of all pairs
   Smell alikelow
   Cooked together1,033 recipes

   Shared aroma: guaiacol (smoky, sweet).

5. Egg + creamtop 24% of all pairs
   Smell alikelow
   Cooked together42,166 recipes

   Shared aroma: acetic acid (sour, vinegar).

Egg and cream 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

Raw egg

Whipped to a stiff froth, it gives the drink a light, airy foam body.

White sugar

Adds sweetness and helps stabilize the beaten egg foam.

Homemade blackberry or black cherry wine

Supplies the fruity flavor and acidity that defines the drink.

Cream

Adds richness and fat, giving a smoother, creamier mouthfeel.

The step that matters

Swap the blackberry

How well each one fits the dish's main ingredients (egg, sugar, cream):

1. Vanillafits better
2. Raisinfits better
3. Strawberryfits better
4. Blackberrythe original

Fit is the average pairing score against egg, sugar, cream. Candidates are from the same food group and used in at least 100 recipes.