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Egg with Meat Extract

A simple egg dish flavored with meat extract and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg with Meat Extract

Ingredients

Directions

Prepare

  1. Heat the milk in a small saucepan.

  2. Dissolve the meat extract in the warm milk.

Make and serve

  1. Whip the egg white with a tiny pinch of salt until stiff.

  2. Gently stir in the egg yolk and the milk mixture.

  3. Serve the mixture piled on a small plate or saucer.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + meattop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg white
Whipped into a foam that gives the mixture its light, stiff structure.
Egg yolk
Adds richness and fat, and its proteins help bind the mixture.
Milk
Supplies liquid and mild richness, softening the mixture.
Meat extract
Adds concentrated savoury flavour to the milk.

The step that matters

Whipping the egg white until stiff. Egg white proteins trap air to form a foam. Overwhipping makes the foam dry and grainy, and it can then collapse when combined. Stir the yolk and milk in gently so the trapped air is not lost.

“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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