Why it works: Wine and egg are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 6,918 recipes. Both carry 2-heptenal, which smells green. The science ↓
Flummery
Ingredients
Directions
Prepare
Prepare the wine jelly and let it cool, but do not let it harden.
Beat the egg yolks until light and add them to the cooled jelly.
Make the custard
Place the mixture over low heat and stir continuously until it thickens like custard.
Pour the mixture back and forth until it is perfectly cold.
Set
Rinse a mold with cold water and pour in the mixture.
Set aside to harden.
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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Wine + eggtop 33% of all pairsSmell alikelowCooked together6,918 recipes
Shared aroma: 2-heptenal (green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Wine jelly
- Forms the sweet, flavorful base that the yolks thicken and the mold sets.
- Egg yolks
- Thicken the mixture as they heat, giving it a custard-like body.
The step that matters
Stirring over low heat until it thickens like custard. Egg yolks set when heated, but too much heat or too little stirring can curdle them into lumps. Gentle, constant stirring over low heat keeps the mixture smooth as it thickens.
“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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