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Egg Flip, or Mulled Ale

A dish of eggs mixed with ale, heated together.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Nutmeg and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 24,744 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Egg Flip, or Mulled Ale

Ingredients

Directions

  1. Boil 1 quart of good ale with some nutmeg.

  2. Beat 6 eggs and mix them with a little cold ale.

  3. Pour the hot ale into the egg mixture and stir.

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. Nutmeg + eggtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

Nutmeg and egg barely smell alike, yet cooks put them together in 24,744 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

Eggs
Thicken the drink as they cook gently in the hot ale, giving it body.
Ale
Provides the liquid base and warm flavor, and heats the eggs when poured in.

The step that matters

Pour the hot ale into the egg mixture and stir. Adding hot liquid to eggs must be done gradually while stirring, so the eggs warm slowly and stay smooth instead of scrambling into lumps.

“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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