Why it works: Egg and maple syrup are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Clarify Maple Syrup
Ingredients
Directions
Prepare
Beat the egg white until stiff.
Add the beaten egg white to the cold syrup.
Clarify and bottle
Place the syrup on the stove and bring it to a boil without stirring.
Skim the scum off the top once boiling.
The syrup is now ready to bottle.
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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Egg + maple syruptop 24% of all pairsSmell alikemoderateCooked together1,156 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg white
- As it heats, the egg white proteins set and trap impurities, which are then skimmed off, clearing the syrup.
- Maple syrup
- Forms the base of the dish, supplying the sweetness, body and maple flavor of the finished syrup.
The step that matters
Boiling without stirring. Stirring breaks up the egg white that is setting and holding impurities, so they disperse back into the syrup instead of rising to the top to be skimmed off.
“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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