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Drink

Egg Wine

A simple beverage made by mixing an egg, sugar, hot water, and sherry or brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Egg Wine

Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg Wine

Ingredients

Directions

  1. Beat the egg well in a tumbler.

  2. Add the sugar and pour in the hot water. Stir well and add the wine.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  2. Sugar + sherrytop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sherrytop 29% of all pairs
    Smell alikelow
    Cooked together3,324 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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, and thickens the drink slightly as it mixes with the hot water.
Sherry or brandy
Adds alcohol flavour and aroma that defines the drink.
Sugar
Adds sweetness to balance the wine's dryness.

The step that matters

Pour in the hot water slowly while stirring. Pouring hot water onto beaten egg too quickly can scramble it in small lumps. Adding it gradually while stirring keeps the egg smooth and evenly blended.

“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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