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Dyed Easter Eggs Recipe

When Easter rolls around, don't miss out on the egg-dying fun. Decorate your eggs in red, blue, green, or whatever color sparks your fancy. Use a clear or white...

By chow · From Open Recipes · 4 ingredients
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Dyed Easter Eggs Recipe

Why it works: Egg and vinegar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 12,922 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Dyed Easter Eggs Recipe

1 dozen dyed eggs

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

81Calories
6 gProtein
5 gFat
1 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Vinegar1 tbsp (15ml) distilled3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By chow. Recipe from Open Recipes.

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 + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and vinegar barely smell alike, yet cooks put them together in 12,922 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