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- Broth
Ingredients
Directions
Beat the egg and sugar together until very light.
Pour the boiling water into the egg mixture, stirring briskly to prevent curdling.
Add the salt and serve hot.
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 + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 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
- Sets lightly into fine strands as the hot water is stirred in, giving the broth body.
- White sugar
- Adds a touch of sweetness that balances the savoury broth.
The step that matters
Pouring the boiling water into the egg mixture. Adding the hot water too quickly or without stirring can cook the egg in clumps instead of fine strands. Stirring briskly disperses the heat so the egg sets evenly and the broth stays smooth.
“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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