Why it works: Egg and fish are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 2,782 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Egg Salad
Ingredients
Directions
Slice the hard boiled eggs.
Combine the sliced eggs with the cold picked fish.
Serve the mixture with Cream Dressing No. 1.
Set the dish on ice before serving.
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.
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Egg + fishtop 22% of all pairsSmell alikemoderateCooked together2,782 recipes
Shared aroma: 2-nonenal (fatty, green).
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Egg + creamtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
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Fish + creamtop 24% of all pairsSmell alikelowCooked together937 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Egg and cream barely smell alike, yet cooks put them together in 42,166 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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