Why it works: Clove and egg are a kitchen classic. They rank in the top 35% of all ingredient pairs, and cooks put them together in 10,584 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓
Tapioca Soup
Ingredients
Directions
Make the soup
Simmer the stock with cloves and bay leaves for 10 minutes.
Remove the cloves and bay leaves.
Add the tapioca and pour over the beaten egg.
Serve
Serve immediately.
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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Clove + eggtop 35% of all pairsSmell alikelowCooked together10,584 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Clove and egg barely smell alike, yet cooks put them together in 10,584 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
- Instantaneous tapioca
- Thickens the stock as it hydrates, giving the soup body without making it cloudy.
- Egg
- Adds richness and body to the soup as it sets in the hot liquid.
- Stock
- Forms the liquid base that carries the flavour and gives the soup its volume.
The step that matters
Add the tapioca and pour over the beaten egg. Tapioca must be fully dispersed in the hot stock to thicken evenly, and the egg should be poured in slowly so it sets in fine strands rather than clumping.
“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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