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 ↓
Spanish Dumplings for Soup
Ingredients
Directions
Make the batter
In a bowl, combine cornmeal, beaten egg, salt, and milk until well combined.
Fry and serve
Fry the mixture in small cakes until golden brown.
Drop the dumplings into hot consomme.
Add a little extra milk if desired.
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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Egg + milktop 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
- Cornmeal
- Provides the main body and structure of the dumplings.
- Egg
- Binds the batter so the cakes hold together while frying.
- Milk
- Adds moisture so the batter is soft and easy to shape.
The step that matters
Frying the cakes until golden brown. Frying sets the outside and browns it for flavor and a crisp surface. The cakes need enough time in the pan so the centre sets and the batter cooks through before they go into the soup.
“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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