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Albuminized Milk

A milk mixture with added egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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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 ↓

Albuminized Milk

Ingredients

Directions

  1. Add the egg white to the milk in a bowl.

  2. Stir with a fork or beat slowly with a Dover beater.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked 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 white
Its proteins can coagulate and clump, which is how albuminized milk is made to clarify or fortify.
Milk
Provides the liquid base and most of the dish's body and moisture.

The step that matters

Beating the egg white into the milk. Beating slowly keeps the egg white dispersed evenly rather than whipping air into it, so the proteins blend smoothly through the milk.

“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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