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 ↓
Steamed Eggs
Ingredients
Directions
Prepare
Grease patty tins with milk.
Break fresh eggs into the tins.
Add a pinch of salt.
Steam
Place the tins in a steamer.
Steam until the egg whites are set but the yolks remain soft.
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
- Eggs
- Set to form the soft, delicate custard-like body of the dish as they cook.
- Milk
- Adds a little moisture and softness to the eggs, and helps keep them tender when set.
The step that matters
Steam until the egg whites are set but the yolks remain soft. Egg proteins coagulate with heat, and whites set at a lower temperature than yolks. Stopping once the whites are firm but before the yolks set keeps the yolks soft. Overcooking makes the eggs rubbery and dry.
“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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