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 ↓
Albuminized Milk
Ingredients
Directions
Add the egg white to the milk.
Beat very slowly with a hand mixer or whisk until combined.
Strain the mixture to remove any solids.
Optionally, you can hide the whites of 2 additional eggs in the milk or flavor the milk as 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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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
- Milk
- Forms the liquid base and most of the body of the finished milk.
- Egg white
- Its proteins bind suspended solids together so they can be strained out.
The step that matters
Beat very slowly. Fast beating whips air into the egg white and creates foam. Foam makes the mixture harder to combine evenly and strain cleanly, so slow mixing keeps the proteins binding the solids without frothing.
“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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