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Steamed Rice with Marinated Soft-boiled Eggs Recipe

An excellent cocktail of animal and vegetable protein (eggs and rice), slow carbohydrates (rice), fibre and vitamins from the vegetables.

By lovefood · From Open Recipes · 12 ingredients
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Why it works: Rice and seaweed work together. They rank in the top 5% of all ingredient pairs, and 71 recipes mention both. Both carry hexanol, which smells green, fruity. The science ↓

The recipe

4 people
Prep2 hr
Cook20 min

Ingredients

Contains: egg, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

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

By lovefood. 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. Rice + seaweedtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together71 recipes

    Shared aroma: hexanol (green, fruity).

  2. Garlic + gingertop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Garlic + vinegartop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together9,034 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Wasabi + seaweedtop 5% of all pairs
    Aroma overlaplow
    Mentioned together31 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Wasabi + ricetop 5% of all pairs
    Aroma overlaplow
    Mentioned together52 recipes

    Shared aroma: coumarin (sweet, hay).

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

Flavor stand-ins for the wasabi

How well each one fits the dish's main ingredients (egg, garlic, ginger, sauce, vinegar, rice, seaweed):

  1. Cucumberbetter flavor fit
  2. Capsicumbetter flavor fit
  3. Onionbetter flavor fit
  4. Wasabithe original

Fit is the average pairing score against egg, garlic, ginger, sauce, vinegar, rice, seaweed. 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).