Why it works: Oyster and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and 2,545 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓
Oyster Soup
Ingredients
Directions
Simmer the oysters for half an hour.
Stir in the beaten yolks of 6 raw eggs until thick and smooth.
Serve with toasted bread.
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 aroma chemistry they share, and how many recipes mention both.
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Oyster + breadtop 13% of all pairsAroma overlapmoderateMentioned together2,545 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + breadtop 13% of all pairsAroma overlapmoderateMentioned together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Egg + oystertop 14% of all pairsAroma overlapmoderateMentioned together4,103 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Oysters
- Provide the main flavour and body of the soup as they cook in the liquid.
- Raw egg yolks
- Thicken the soup and give it a smooth, rich texture when stirred in.
- Hard-boiled egg yolks
- Add richness and a mellow, creamy body to the soup.
The step that matters
Stirring in the beaten raw egg yolks. Egg yolks thicken when heated gently but can curdle if the soup is boiling. Stir them in off the boil and keep the heat low so they set smooth rather than grainy.
“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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