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Drink

Egg Wine

A warm drink made by mixing an egg with sherry, sugar, and boiling water, then heating until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Egg Wine

Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg Wine

Ingredients

Directions

Make the egg wine

  1. Beat the egg well.

  2. Add sugar and sherry to the egg.

  3. Pour the boiling water onto the egg mixture.

  4. Return to the saucepan and stir until it thickens, but do not boil to avoid curdling.

Serve

  1. Serve hot.

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.

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.

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

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

  2. Sherry + sugartop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sherrytop 29% of all pairs
    Smell alikelow
    Cooked together3,324 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Egg
Thickens the drink as it heats, giving it a creamy, custard-like body.
Sherry
Adds the main wine flavour and acidity that balances the sweetness.
Sugar
Sweetens the drink and balances the acidity of the sherry.

The step that matters

Return to the saucepan and stir until it thickens, but do not boil. Egg proteins set gently as they warm, which thickens the drink. If the mixture gets too hot, the proteins tighten and curdle, leaving the texture grainy and separated.

“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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