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Dessert

Raw Egg

A raw egg dish with milk, meat extract, salt, and whipped egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Raw Egg

Ingredients

Directions

Prepare

  1. Heat the milk and dissolve the extract of meat in it.

  2. Whip the egg white to stiff peaks, adding the salt.

  3. Gently stir in the egg yolk and the milk mixture.

Serve

  1. Serve on a small dish.

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

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

  2. Milk + meattop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Egg + meattop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Egg white whipped to stiff peaks gives the dish its light, airy structure.
Milk
Liquid that carries the dissolved meat extract and blends into the yolk for a smooth texture.
Extract of meat
Dissolved in warm milk to add a savory, meaty flavor.

The step that matters

Whipping the egg white to stiff peaks. Egg white foam traps air only when whipped to stiff peaks without collapsing. Under-whipped whites stay runny and lose lightness, while over-whipped whites turn dry and grainy and begin to separate.

“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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