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Drink

Egg Drinks

A beverage made by whisking egg yolk or whole egg with sugar and milk or cream, then adding tea, coffee, or other liquids.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and tea work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 738 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Egg Drinks

Ingredients

Directions

Make the hot drink

  1. Beat the yolk of the egg with the sugar and milk or cream.

  2. Pour the tea or coffee over the mixture while stirring.

  3. For hot wine or spirits, follow the same method.

Make the cold drink

  1. For cold beverages, beat the egg white with the yolk, add sugar, and gradually mix in the liquid.

  2. To prevent curdling, beat the yolk and white together for five minutes before adding the liquid.

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 + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  4. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Sugar + teatop 31% of all pairs
    Smell alikelow
    Cooked together1,204 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they 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

Egg
Yolk adds richness and body, and beaten white gives a lighter, frothier texture.
Sugar
Sweetens the drink and blends into the beaten egg.
Milk or cream
Adds moisture and richness, softening the egg into a smooth drink.

The step that matters

Beating the yolk and white before adding the liquid. Egg proteins can clump and curdle when a liquid is poured in too quickly or is too hot. Beating the yolk and white thoroughly first and adding the liquid gradually keeps the mixture smooth and evenly blended.

“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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