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 ↓
Vermicelli Pudding
Ingredients
Directions
Prepare the vermicelli
Blanch the vermicelli in boiling water for 30 seconds.
Drain and set the vermicelli aside.
Make the pudding
In a bowl, beat the whole eggs and egg yolks with sugar until well combined.
Combine the vermicelli with the egg mixture.
Cook gently over low heat, stirring frequently, until thickened.
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 + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Vermicelli
- Provides the starchy body that holds the pudding together as it cooks.
- Whole eggs
- Set when heated, thickening the mixture into a soft custard-like pudding.
- Egg yolks
- Add richness and extra thickening power, giving a smoother, creamier set.
The step that matters
Cooking over low heat while stirring. Egg proteins set at moderate temperatures and can scramble if the heat is too high. Gentle heat with frequent stirring lets the mixture thicken evenly into a smooth pudding.
“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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