Why it works: Cucumber and vinegar are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 4,705 recipes mention both. Both carry 2-methylbutyl acetate, which smells fruit. The science ↓
The recipe
Ingredients
Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare cucumbers as for stewed cucumbers.
Just before serving, blend the egg yolks with cold water and vinegar.
Stir the egg mixture into the cucumbers.
Do not boil again after adding the eggs to prevent curdling.
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 aroma chemistry they share, and how many recipes mention both.
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Cucumber + vinegartop 4% of all pairsAroma overlapmoderateMentioned together4,705 recipes
Shared aroma: 2-methylbutyl acetate (fruit).
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Cucumber + eggtop 12% of all pairsAroma overlapstrongMentioned together2,105 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + vinegartop 22% of all pairsAroma overlapmoderateMentioned together12,205 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
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