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Favourite Broth

A broth made from beef tea, tapioca, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and tea work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 417 recipes. Both carry 2-methyl-3-(methyldithio)furan, which smells thiamin, meat. The science ↓

Favourite Broth

Ingredients

Directions

Prepare the tapioca

  1. Boil the tapioca in a little water until clear.

  2. Strain the tapioca and add it to the beef tea.

Finish the broth

  1. Add the egg yolks and cook slightly.

  2. Season to taste and serve.

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. Beef + teatop 13% of all pairs
    Smell alikemoderate
    Cooked together417 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

  2. Beef + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  3. Tea + eggtop 31% of all pairs
    Smell alikelow
    Cooked together821 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca
Starch that swells when boiled, giving the broth a light body and slight thickness.
Egg yolks
Proteins set gently when warmed, thickening the broth and adding richness.
Beef tea
Main liquid that carries the flavour of the broth.

The step that matters

Add the egg yolks and cook slightly.. Egg yolks thicken through gentle heat as their proteins set. Too much heat or boiling can curdle them into grainy specks, so keep the broth warm and stir while it cooks.

“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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