Why it works: Egg and pepper are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 50,580 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Egg Balls
Ingredients
Directions
Rub to a paste, with a wooden spoon, the yolks of hard-boiled eggs; season with salt, pepper, and butter; add enough raw yolk to bind the paste; form it into balls one half the size of a natural yolk; roll them in white of egg and then in flour, and poach the balls in boiling water for a few minutes.
Several dishes may be made from noodles.
To three eggs (slightly beaten) mixed with two tablespoonfuls of water and a little salt, add enough flour to make a stiff dough; work it well for fifteen or twenty minutes, adding flour when necessary. When it is smooth and elastic, cut off a small piece at a time and roll it as thin as a wafer. It can be rolled very thin by placing a cloth under it. Sprinkle the thin sheet with flour, and roll it into a rather tight roll. With a sharp knife cut it, from the end,--into threads, if for soup; if to use as a vegetable, into ribbons one quarter inch wide. Let them dry an hour or more. They will keep the same as macaroni.
1. Sheet of Noodle Paste. 2. Noodles for Soup. 3. Noodles to serve as vegetable. 4. Noodle Balls. 5. Sheet of Noodle Paste Rolled. 6. Paste cut from Roll. 7. Noodle Paste cut for Balls before being fried.]
Nutrition, whole recipe (rough)
Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 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.
-
Egg + peppertop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and pepper barely smell alike, yet cooks put them together in 50,580 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
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.