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Egg Soup

A simple soup made with broth, milk, and beaten egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Beef and milk are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,759 recipes. Both carry 1-hexanal, which smells fruit. The science ↓

Egg Soup

Ingredients

Directions

  1. In a pot, heat the beef or chicken broth until boiling.

  2. In a bowl, beat the egg yolks and mix in ½ cup of milk.

  3. Pour the boiling broth over the egg yolk mixture and stir well.

  4. Reheat gently and serve immediately.

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. Beef + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef or chicken broth
Forms the liquid base of the soup and carries the flavor of the dish.
Egg yolks
Thicken the soup as they set gently in the hot broth, giving it body.
Milk
Adds richness and softness, mellowing the broth and smoothing the egg texture.

The step that matters

Pour the broth over the egg yolks slowly while stirring. Adding hot broth to yolks all at once can scramble them. Pouring gradually while stirring warms the yolks evenly so they thicken smoothly into the soup.

“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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