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Eggs

A simple preparation of eggs mixed with tea or milk, optionally with wine, served as a nourishing breakfast or light drink.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tea and milk work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 738 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Eggs

Ingredients

Directions

Prepare the egg

  1. Break an egg into a cup of tea.

  2. Beat the egg and mix with milk.

  3. Separate the yolk and white of the egg.

Beat and combine

  1. Beat the yolk separately.

  2. Beat the white separately.

  3. Mix the beaten yolk and white with wine.

Cook and serve

  1. Boil or poach eggs lightly.

  2. Serve the yolk only to invalids.

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. Tea + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Tea + winetop 15% of all pairs
    Smell alikemoderate
    Cooked together181 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

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

  4. Milk + winetop 19% of all pairs
    Smell alikemoderate
    Cooked together3,116 recipes

    Shared aroma: sotolon (fenugreek, curry).

  5. Egg + teatop 31% of all pairs
    Smell alikelow
    Cooked together821 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Egg
Egg proteins set when heated, giving the mixture body and structure.
Milk
Adds richness and a creamy, soft texture to the mixture.
Tea
Contributes aroma and a mild, tannic flavour to the liquid base.
Wine
Adds acidity and a fruity, aromatic note that balances the richness.

“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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