Why it works: Milk and egg 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 ↓
Mulled Milk
Ingredients
Directions
Make the milk
In a bowl, mix Marmite with 1 or 2 tablespoons of hot milk.
Boil the remaining milk, then let it cool slightly before adding it to the beaten egg yolk.
Return the mixture to the saucepan and whisk gently without boiling.
Serve
Serve with toast or bread.
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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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 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
- Egg yolk
- Thickens the milk gently as it heats, giving it a light, creamy body.
- Marmite
- Adds a savoury, salty depth of flavour to the milk.
- Milk
- Forms the liquid base that the yolk thickens and the Marmite flavours.
The step that matters
Return the mixture to the saucepan and whisk gently without boiling. Egg yolk proteins set when heated, so if the mixture boils it can curdle or turn grainy. Gentle heat and constant whisking keep it smooth and thickened.
“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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