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Drink

Egg with Tea

A simple dish of beaten egg mixed with cream and strained into tea.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and tea work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 463 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Egg with Tea

Ingredients

Directions

  1. Beat the egg thoroughly.

  2. Mix the egg with the cream.

  3. Strain the mixture into the tea.

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. Cream + teatop 22% of all pairs
    Smell alikelow
    Cooked together463 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  2. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + teatop 31% of all pairs
    Smell alikelow
    Cooked together821 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Thickens the tea slightly and adds richness as it sets gently in the hot liquid.
Cream
Adds fat and softness, rounding out the flavour and mellowing the tea.
Tea
Provides the base liquid and the main flavour of the drink.

The step that matters

Strain the mixture into the tea. Straining removes any stringy egg white and lumps so the drink stays smooth. Pouring slowly into hot tea helps the egg blend in rather than scramble into clumps.

“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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