Skip to main content
Main

Pickled Eqqs

Pickled eggs preserved in a cider vinegar brine with sugar, mace, white ginger, and cloves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Ginger and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Pickled Eqqs

Ingredients

Directions

Prepare the eggs

  1. Boil the eggs for 30 minutes.

  2. Plunge the eggs into cold water and remove the shells.

  3. Place the eggs in a jar.

Make the pickle

  1. In a saucepan, combine cider vinegar and sugar.

  2. Add mace, white ginger, and cloves; boil for 5 minutes.

  3. Let the pickle cool, then pour it over the eggs in the jar.

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. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cider + vinegartop 6% of all pairs
    Smell alikemoderate
    Cooked together3,431 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  3. Mace + clovetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Mace + gingertop 11% of all pairs
    Smell alikelow
    Cooked together2,152 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Cider + clovetop 14% of all pairs
    Smell alikelow
    Cooked together1,683 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Eggs
Form the main body of the dish, absorbing the pickling liquid's flavour as they sit.
Cider vinegar
Provides the acidity that gives the pickle its sharp flavour and preserves the eggs.
Sugar
Balances the sharpness of the vinegar with a touch of sweetness.
Mace
Adds a warm, aromatic spice flavour to the pickling liquid.
White ginger
Adds a warm, aromatic note to the pickling liquid.
Cloves
Adds a strong, aromatic spice flavour to the pickling liquid.

The step that matters

Boil the eggs for 30 minutes. Boiling for the full time sets the whites and cooks the yolks through. Under-cooked eggs stay soft and can crack or peel badly, while overcooking can leave a grey ring around the yolk.

Swap the mace

How well each one fits the dish's main ingredients (egg, cider, vinegar, sugar, ginger, clove):

  1. Cinnamonfits better
  2. Allspicefits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against egg, cider, vinegar, sugar, ginger, clove. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Ham in CiderHam in Cider10 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes