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Drink

Egg Drink

A warm drink made from beaten egg, sherry or brandy, and heated milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sherry and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,479 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓

Egg Drink

Ingredients

Directions

  1. Beat the egg in a bowl.

  2. Add sherry or brandy and mix well.

  3. Strain the mixture through a wire sieve.

  4. Heat the milk in a pan without boiling it.

  5. Pour the hot milk over the egg mixture while stirring continuously.

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. Sherry + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

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

  3. Egg + sherrytop 29% of all pairs
    Smell alikelow
    Cooked together3,324 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Provides protein that thickens slightly and gives the drink body when warmed by the milk.
Milk
Supplies the liquid base and gentle warmth that partly cooks the beaten egg.
Sherry or brandy
Adds aroma and a warm, sharp flavour that balances the richness of egg and milk.

The step that matters

Pouring the hot milk while stirring. Adding hot milk slowly and stirring constantly warms the egg gradually, so it blends smoothly instead of scrambling into curds.

“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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