Why it works: Milk and egg are a kitchen classic. They rank in the top 9% of all ingredient pairs, and 88,465 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓
The recipe
Ingredients
Contains: egg, milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare and cook
Soak the cod sounds as you would salt cod.
Boil the sounds in a large quantity of milk and water until very tender and white.
Remove the sounds from the pot and drain the water.
Serve
Pour the boiling hot egg sauce over the sounds and serve.
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 aroma chemistry they share, and how many recipes mention both.
-
Milk + eggtop 9% of all pairsAroma overlapmoderateMentioned together88,465 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Milk + saucetop 18% of all pairsAroma overlaplowMentioned together3,756 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Egg + saucetop 27% of all pairsAroma overlaplowMentioned together10,401 recipes
Egg and sauce share little aroma chemistry, yet 10,401 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cod sounds
- Form the main body of the dish, becoming tender and white when boiled.
- Milk
- Simmers with the water to cook the sounds gently and add a mild, creamy flavour.
The step that matters
Boil the sounds until very tender. Cod sounds need long, gentle boiling to soften fully; if they are underdone they stay tough and rubbery, while the liquid should stay at a simmer rather than a hard boil.
“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.
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.