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Eggs for Salad or Lunch

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and rose are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 2,840 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Eggs for Salad or Lunch

Ingredients

Directions

  1. Boil the eggs for 20 minutes until fully cooked.

  2. Drain the water and peel the eggs.

  3. Roll the eggs in your palm until they are round.

  4. Brush the eggs with damask rose or green paint.

  5. Add a stem on top for decoration.

  6. Cut the eggs to prepare pond lily salad.

  7. Stuff the egg whites with yolks and the same dressing for sandwiches.

  8. Replace the yolks back into the egg whites for lunch.

Recipe from a historical cookbook (Internet Archive).

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.

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.

  1. Egg + rosetop 28% of all pairs
    Smell alikelow
    Cooked together2,840 recipes

    Shared aroma: decanal (soap, orange peel).

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

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