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Drink

Egg Drink

A hot beverage made by mixing beaten egg and sugar with boiling milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg Drink

Ingredients

Directions

  1. Beat the egg and sugar together in a bowl until well combined.

  2. Boil the milk in a saucepan.

  3. Pour the boiling milk over the egg mixture while stirring vigorously.

  4. Serve hot for an invigorating drink.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Egg
Adds richness and body, and its proteins thicken slightly when hot milk is added.
Milk
Forms the liquid base and adds creaminess.
Sugar
Sweetens the drink and dissolves into the beaten egg.

The step that matters

Pouring the boiling milk over the egg mixture while stirring. Adding hot liquid to egg too quickly can scramble the egg proteins into lumps. Pouring slowly while stirring gently warms the egg first, so it blends smoothly into a uniform drink.

“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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