Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Yorkshire Pudding
Ingredients
Directions
Make the batter
In a bowl, mix 2 eggs with 3 tablespoons of flour and a pinch of coarse sea salt.
Let the batter rest for a few hours for a lighter texture.
Bake and serve
Preheat the tin by placing it under a roasting joint until hot, then grease it well.
Pour the batter into the hot tin to a thickness of ¼ inch.
Cook it under the joint, turning occasionally until evenly browned.
Cut into 3‑inch squares and serve on a separate dish.
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 + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Egg and flour barely smell alike, yet cooks put them together in 106,462 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
- Provide structure and lift as the batter sets and puffs in the hot tin.
- Flour
- Forms the gluten-based structure that holds the risen batter together.
The step that matters
Preheat the tin until very hot before pouring in the batter. The batter must hit a very hot, greased tin so it sizzles on contact and begins to rise quickly. A cool tin lets the batter spread and steam instead of puffing, leaving a dense, flat pudding.
“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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