Why it works: Almond and egg are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 12,645 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Almond Puffs
Ingredients
Directions
Prepare the mixture
Beat the almonds until finely ground.
Add the egg yolks and egg whites, mixing well.
Season the mixture as you would for curd puffs.
Shape and fry
Shape the mixture using the handle of a key or a tin cutter.
Fry the shaped puffs until golden brown and serve.
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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Almond + eggtop 25% of all pairsSmell alikemoderateCooked together12,645 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Almonds
- Ground almonds form the bulk of the puffs and give them a nutty flavor.
- Egg yolks
- Yolks add richness and fat, and help bind the mixture together.
- Egg whites
- Whites trap air and add structure that helps the puffs hold their shape.
The step that matters
Frying the shaped puffs until golden brown. If the oil is too cool, the puffs absorb grease and turn heavy. If it is too hot, the outside browns before the inside cooks through. Steady heat gives even color and a light, crisp exterior.
“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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