Why it works: Veal and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,845 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Cleared Gravy Soup
Ingredients
Directions
Clarify the broth
Beat the egg in a bowl with the shell.
Add the egg mixture to the veal broth.
Simmer and strain
Boil gently for five minutes.
Strain the soup through a fine cloth.
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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Veal + eggtop 28% of all pairsSmell alikelowCooked together6,845 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
- Egg
- As it heats, its proteins set and trap cloudy particles, which are then removed to clarify the broth.
- Veal broth
- Forms the liquid base and supplies most of the flavor and body of the soup.
The step that matters
Boil gently for five minutes. A vigorous boil breaks up the egg raft that forms on the broth and stirs cloudy particles back in. Keeping the heat gentle lets the raft trap impurities so they can be strained out, leaving a clear 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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