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 ↓
Rice
Ingredients
Directions
Make the dough
In a bowl, combine the beaten egg, boiled rice, yeast, water, and flour.
Mix well and let the mixture rise overnight or until sufficiently light.
Bake and serve
Bake the mixture and serve with butter, sugar, and grated nutmeg.
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.
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Rice + flourtop 16% of all pairsSmell alikemoderateCooked together6,611 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + ricetop 28% of all pairsSmell alikemoderateCooked together8,350 recipes
Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
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
- Yeast
- Ferments the mixture, producing gas that makes the batter rise and lighten.
- Egg
- Binds the mixture and adds structure and richness to the crumb.
- Boiled rice
- Adds moisture and a soft, tender texture to the bread.
- Flour
- Provides the main structure that holds the risen mixture together as it bakes.
The step that matters
Letting the mixture rise until light. Yeast gas needs time to expand and be trapped by the set mixture. If it is not risen enough, the bread bakes up dense and heavy instead of light.
“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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