Why it works: Egg and brandy are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 7,340 recipes. Both carry acetoin, which smells butter, cream. The science ↓
White of Egg and Soda Water
Ingredients
Directions
Beat the egg white until frothy.
Pour the frothy egg white into a tumbler.
Add the brandy or lemon juice.
Fill the tumbler with soda water.
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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Egg + brandytop 17% of all pairsSmell alikemoderateCooked together7,340 recipes
Shared aroma: acetoin (butter, cream).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg white
- Whipped to a foam, it adds a light, silky texture to the drink.
- Brandy or lemon juice
- Adds flavour; lemon juice contributes acidity that brightens the drink.
- Soda water
- Adds carbonation, making the drink fizzy and light.
The step that matters
Beat the egg white until frothy. Beating unfolds the egg white proteins so they trap air and form a foam. A well-frothed white gives the drink its light, creamy body; under-beaten egg white stays runny and sinks.
“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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