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Drink

Egg Flip

A cocktail made with egg, fortified wine, and sugar, whisked and folded together.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Egg Flip

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 Flip

Ingredients

Directions

Prepare

  1. Separate the egg white and yolk.

  2. Whisk the egg white to a stiff froth.

Make and serve

  1. In a tumbler, combine the egg yolk and sugar, stirring until creamy.

  2. Add the wine and gently fold in the whipped egg white.

  3. Serve immediately.

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
The yolk enriches and thickens the drink, while the whipped white adds a light, airy foam.
Port, sherry, or brandy
Provides the liquid base and a fortified wine flavour that balances the sweetness.
Castor sugar
Sweetens the drink and helps the yolk blend into a smooth, creamy base.

The step that matters

Folding in the egg white. Whipped egg white holds air through its protein network. Stirring it in vigorously would knock out the air and flatten the foam, so fold it in gently to keep the drink 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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