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Dessert

Egg Jelly

A gelatin dessert made with eggs, lemon, sugar, and gelatin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg Jelly

Ingredients

Directions

Prepare

  1. Rub the sugar on the lemon rind, then squeeze and strain the juice into a measuring cup, adding cold water to make 1 pint.

  2. Soak the gelatine in cold water for 15 to 20 minutes.

  3. In a saucepan, stir the soaked gelatine over low heat until dissolved.

  4. Separate the egg whites and yolks.

  5. Whisk the egg whites to stiff peaks and beat the yolks slightly.

Make the jelly

  1. Add the beaten yolks and sugar to the saucepan, stirring gently until the sugar dissolves and the yolks are cooked, but do not let it boil.

  2. Remove from heat and gently fold in the whipped egg whites.

  3. Pour the mixture into a mold rinsed with cold water and refrigerate until firm.

Serve

  1. Unmold and serve.

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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  2. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

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

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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
Whites whipped to stiff peaks trap air for a light, airy texture; yolks are cooked to thicken the mixture.
Gelatine
Sets the liquid as it cools, giving the jelly its firm structure.
Loaf sugar
Sweetens the jelly and balances the sharpness of the lemon juice.
Lemons
Add acidity and aroma from the juice and rind for a bright flavour.

The step that matters

Cooking the yolks without boiling. Stirring gently over low heat cooks the yolks enough to thicken and make them safe to eat, while boiling can cause the egg to curdle or scramble, leaving a grainy texture.

Swap the lemon

How well each one fits the dish's main ingredients (egg, sugar):

  1. Vanillafits better
  2. Raisinfits about as well
  3. Lemonthe original
  4. Datesfits less well

Fit is the average pairing score against egg, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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