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Drink

Egg Wine

Egg Wine is a warm beverage made with eggs, water, sugar, and vanilla, served with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Egg Wine

Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Egg Wine

Ingredients

Directions

Make the custard

  1. Beat the eggs in a bowl.

  2. Gradually add water, stirring well.

  3. Return the mixture to a saucepan over low heat.

  4. Stir continuously for no more than 1 minute to avoid boiling.

Serve

  1. Serve warm with toast.

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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

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

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

  3. Egg + vanillatop 23% of all pairs
    Smell alikelow
    Cooked together27,347 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Set and thicken as they warm, giving the drink a creamy, custard-like body.
Water
Thins the beaten eggs and adds moisture so the mixture can be gently heated.
Sugar
Adds sweetness that balances the richness of the eggs.
Vanilla extract
Adds a warm, aromatic flavour.

The step that matters

Stir continuously over low heat and do not let it boil. Egg proteins set when heated, so too much heat or too long without stirring can scramble or curdle the mixture. Constant stirring over low heat spreads the warmth evenly and keeps the texture smooth.

“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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