Why it works: Coffee and egg are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 3,239 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Breakfast Corree
Ingredients
Directions
Add one tablespoon of Lyman’s Concentrated Extract of Coffee to each cup.
Moisten the extract with the whole or part of a well-beaten egg.
Pour on boiling water and let it stand for five minutes at boiling point, but do not boil.
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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Coffee + eggtop 29% of all pairsSmell alikelowCooked together3,239 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
- Lyman’s concentrated extract of coffee
- Provides the main coffee flavor and aroma in each cup.
- Egg
- Moistens the extract so it blends more evenly before the water is added.
The step that matters
Letting it stand at boiling point without boiling. Holding the mixture just below a rolling boil extracts flavor without pulling out the harsh bitterness that vigorous boiling can produce in coffee.
“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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