Why it works: Vinegar and egg are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 12,922 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Brains with Sauce
Ingredients
Directions
Boil them in salt water ; put in a saucepan a spoon of butter ; add flour, then water gradually until of the consistency of cream ; stir into it the yolks of two well beaten eggs, and remove from the fire immedi- ately ; a tablespoonful of vinegar may be added or not, as the taste die-
BEEF KIDNEY, FRIZZLED BACON. 525
tates. It should be sent to table immediately, as it is apt to thicken if it stands any time.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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.
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. See the original page.
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.
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Vinegar + eggtop 33% of all pairsSmell alikelowCooked together12,922 recipes
Shared aroma: acetic acid (sour, vinegar).
Vinegar and egg 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
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