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Drink

Egg and Wine

A simple drink made by beating an egg with sugar, adding boiling water and wine, then straining into a tumbler.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Egg and Wine

Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Egg and Wine

Ingredients

Directions

  1. Beat the egg well in a cup.

  2. Add the sugar and stir until dissolved.

  3. Pour in the boiling water and then the wine.

  4. Strain into a tumbler and serve.

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.

Photo for illustrative purposes only · Contact us to use it

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. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Sugar + sherrytop 22% of all pairs
    Smell alikelow
    Cooked together4,141 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sherrytop 29% of all pairs
    Smell alikelow
    Cooked together3,324 recipes

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

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

What each ingredient does

Egg
Thickens slightly and gives the drink a rich, creamy body when beaten.
Castor sugar
Sweetens the drink and dissolves easily into the warm liquid.
Port or sherry
Adds fortified wine flavour and a warming, slightly sweet character.

The step that matters

Pour in the boiling water before the wine. Pouring the boiling water into the beaten egg and sugar gently warms the egg while stirring, which helps it blend smoothly rather than curdling into lumps.

“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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