Why it works: Egg and vinegar are a kitchen classic. They rank in the top 22% of all ingredient pairs, and 12,205 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓
The recipe
Ingredients
Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Soak the egg in vinegar or another acid until the shell softens.
Gently press the center of the egg to fit it into the bottle.
Cover the egg with limewater for a few days to harden the shell again.
Pour off the limewater and display the bottled egg.
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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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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