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Egg Phosphate

A cocktail made with egg, lemon syrup, acid phosphate, soda water, and nutmeg garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and nutmeg match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 11,318 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Egg Phosphate

Ingredients

Directions

  1. Break the egg into a 12‑ounce glass in front of the customer.

  2. Add the lemon syrup and acid phosphate.

  3. Transfer the mixture to a shaker and mix well.

  4. Slowly add soda water until the shaker is full.

  5. Pour the mixture back into the glass several times to mix thoroughly.

  6. Serve with a good head and grate nutmeg on top.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 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 body and a foamy head when shaken and poured with soda water.
Lemon syrup
Adds sweetness and bright citrus flavour to balance the drink.
Acid phosphate
Adds tartness, sharpening the flavour of the syrup and egg.
Soda water
Adds carbonation, lightening the texture and lifting the foam.

The step that matters

Pour the mixture back into the glass several times. Repeated pouring between shaker and glass mixes the raw egg thoroughly with the syrup and soda, and aerates the drink to build a stable head.

“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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