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Yeal and Sago Broth

A broth made with water, salt, sago, egg yolks, cream, and served with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Yeal and Sago Broth

Ingredients

Directions

Make the broth

  1. Combine water and salt in a large pot.

  2. Simmer gently for three hours, skimming occasionally.

  3. Strain the broth and let it cool.

  4. Remove all fat from the top.

Finish the soup

  1. Return the broth to the saucepan and bring to a boil.

  2. Sift in the sago and cook until clear.

  3. Beat the egg yolks with the cream and strain into the soup.

  4. Cook for one more minute, but do not boil.

  5. Season with coarse sea salt.

Serve

  1. Serve with thin strips of toast.

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. 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

Sago
Thickens the broth as its starch swells in hot liquid, turning it clear and slightly viscous.
Egg yolks
Enrich and thicken the soup as they set gently with heat, adding body and richness.
Cream
Adds fat for a smooth, rounded mouthfeel and softens the egg yolks' richness.

The step that matters

Cook for one more minute, but do not boil. Egg yolks begin to scramble above roughly 80°C (176°F). Boiling after the yolk and cream mixture goes in can curdle it, leaving the soup grainy instead of smoothly thickened.

“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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