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Sherry Cream with Hard-Boiled Eggs

A chilled or warm beverage made from sherry, cream, and minced hard-boiled eggs, served hot with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sherry and cream are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 2,038 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Sherry Cream with Hard-Boiled Eggs

Ingredients

Directions

Prepare

  1. Finely mince the hard-boiled eggs.

  2. Pour the sherry and minced eggs into a large earthen vessel.

  3. Let the mixture stand until the next day.

Heat and serve

  1. One hour before serving, heat the mixture over the fire.

  2. Add more cream and sherry to taste.

  3. Serve very hot with bits of dry toast.

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. Sherry + creamtop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

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

  2. Wine + creamtop 19% of all pairs
    Smell alikelow
    Cooked together3,887 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

    Shared aroma: acetic acid (sour, vinegar).

  4. Sherry + eggtop 29% of all pairs
    Smell alikelow
    Cooked together3,324 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Sherry + winetop 32% of all pairs
    Smell alikemoderate
    Cooked together0 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

Hard-boiled eggs
Their minced yolks and whites thicken the sherry and give the dish a rich, creamy body.
Sherry wine
Provides the main flavour and acidity, softening as it stands with the eggs.
Cream
Adds fat and richness, smoothing the texture and mellowing the sherry's sharpness.

The step that matters

Heat the mixture over the fire. Heating gently and not boiling keeps the cream and egg from curdling or separating, so the sauce stays smooth and even when served very hot.

“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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