Egg Nog

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. Cream + sugartop 9% of all pairs
   Smell alikemoderate
   Cooked together43,450 recipes

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

2. Cream + nutmegtop 13% of all pairs
   Smell alikemoderate
   Cooked together7,920 recipes

   Shared aroma: acetic acid (sour, vinegar).

3. Egg + nutmegtop 17% of all pairs
   Smell alikelow
   Cooked together24,744 recipes

   Shared aroma: acetic acid (sour, vinegar).

4. Wine + creamtop 19% of all pairs
   Smell alikelow
   Cooked together3,887 recipes

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

5. Sugar + nutmegtop 20% of all pairs
   Smell alikelow
   Cooked together23,364 recipes

   Shared aroma: 1-penten-3-one (fish, pungent).

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 richness and body, thickening the drink as it is beaten.

Wine

Adds liquid and a tangy, acidic flavour that cuts the richness.

Cream

Adds fat for a smoother, richer mouthfeel.

Sugar

Adds sweetness that balances the wine and egg.

Swap the nutmeg

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

1. Nutmegthe original
2. Cinnamonfits about as well
3. Tarragonfits less well
4. Gingerfits less well

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