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Drink

Egged Tea

A hot tea mixed with a beaten egg, cream, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Egged Tea

Ingredients

Directions

  1. Beat the egg in a breakfast cup.

  2. Fill the cup with hot tea while stirring continuously.

  3. Add cream and sugar to taste.

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

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

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

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

  3. Tea + creamtop 22% of all pairs
    Smell alikelow
    Cooked together463 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

    Shared aroma: acetic acid (sour, vinegar).

  5. Tea + sugartop 31% of all pairs
    Smell alikelow
    Cooked together1,204 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

Egg
Beaten into the hot tea, it thickens slightly and gives the drink a rich, creamy body.
Hot tea
Forms the liquid base and carries the flavour of the drink.
Cream
Adds fat for a softer, smoother mouthfeel and mellows the tea's bitterness.

The step that matters

Fill the cup with hot tea while stirring continuously. Pouring hot tea onto the beaten egg while stirring keeps the egg moving so it warms gradually and blends smoothly instead of scrambling into lumps.

“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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