Why it works: Egg and wine are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 6,918 recipes. Both carry 2-heptenal, which smells green. The science ↓
Egg Wine
Ingredients
Directions
Beat the egg in a bowl.
Gradually add the wine to the egg, stirring well.
Return the mixture to a saucepan and heat gently.
Stir continuously for no more than one minute to avoid boiling.
Serve warm with toast.
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.
Photo for illustrative purposes only · Contact us to use it
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 + winetop 33% of all pairsSmell alikelowCooked together6,918 recipes
Shared aroma: 2-heptenal (green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg
- Thickens the wine as it heats, giving the drink a creamy, custard-like body.
- Wine
- Provides the main liquid and flavour, and its acidity keeps the mixture smooth when heated.
The step that matters
Stir continuously over gentle heat, for no more than one minute. Egg proteins set when heated, so if the mixture boils or overheats it can curdle and turn grainy. Constant stirring and gentle heat spread the warmth evenly and keep the egg 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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