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Red Beet Eggs for a Crowd

"Great side dish for holiday get-togethers."

By allrecipes · From Open Recipes · 6 ingredients
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Red Beet Eggs for a Crowd

Why it works: Apple cider vinegar and onion work together. They rank in the top 15% of all ingredient pairs, and 469 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Red Beet Eggs for a Crowd

18 servings
Prep15 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

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.

  1. Apple cider vinegar + oniontop 15% of all pairs
    Aroma overlaplow
    Mentioned together469 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Apple cider vinegar + sugartop 17% of all pairs
    Aroma overlaplow
    Mentioned together455 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 21% of all pairs
    Aroma overlapmoderate
    Mentioned together122,807 recipes

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

  4. Apple cider vinegar + eggtop 29% of all pairs
    Aroma overlapmoderate
    Mentioned together193 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + oniontop 34% of all pairs
    Aroma overlaplow
    Mentioned together23,333 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Egg and onion share little aroma chemistry, yet 23,333 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (apple cider vinegar, sugar, egg):

  1. Mustardbetter flavor fit
  2. Capsicumbetter flavor fit
  3. Beetrootbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against apple cider vinegar, sugar, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).