Name: Pickled Eggs
Ingredients: 12 hard-boiled eggs, peeled; 1 large empty sterilized glass jar; 4 cups vinegar; 1 teaspoon salt; 2 medium onions, chopped; 1/3 cup sugar; 1 tablespoon pickling spices

Why it works: Vinegar and onion are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 18,226 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Pickled Eggs

Time5 minutes

Ingredients

Directions

Prepare

Put the peeled hard-boiled eggs in the large jar.

Make the brine

Boil the remaining ingredients together for 5 minutes.
Pour the hot liquid over the eggs in the jar.

Pickle and store

Cover the jar and leave it on the counter overnight.
Keep in refrigerator for weeks.

Nutrition, whole recipe (rough)

174Calories

8 gProtein

5 gFat

23 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Vinegar	1 tbsp (15ml) distilled	3
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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.

Vinegar + oniontop 14% of all pairs

Smell alikemoderate

Cooked together18,226 recipes

Shared aroma: acetic acid (sour, vinegar).
Vinegar + sugartop 15% of all pairs

Smell alikemoderate

Cooked together20,806 recipes

Shared aroma: beta-damascenone (apple, rose).
Egg + sugartop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Egg + vinegartop 33% of all pairs

Smell alikelow

Cooked together12,922 recipes

Shared aroma: acetic acid (sour, vinegar).
Egg + oniontop 34% of all pairs

Smell alikelow

Cooked together23,333 recipes

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

Egg and vinegar barely smell alike, yet cooks put them together in 12,922 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

Eggs: Form the body of the dish, absorbing the pickling liquid to become flavourful.
Vinegar: Provides the acidity that gives the pickle its sharp, tangy flavour and helps preserve it.
Sugar: Balances the sharpness of the vinegar with a touch of sweetness.
Onions: Add aroma and savoury flavour that infuses into the brine and the eggs.