Egg + Egg substitute
Egg and egg substitute are weakly related — neither commonly paired in recipes nor close in aroma chemistry. They can be combined creatively, but there's no strong evidence the pairing is established. Both sit inside the "Creamy dairy and egg emulsions" mode.
What do these scores mean?
Cooks-with (technical name: Cooc) measures how often the two ingredients appear in the same dish across 4M recipes. Tastes-like (Chem) measures how much aroma chemistry they share via FlavorDB. Blended (Core) combines both. All are cosine similarities in 300-D space — practical ranges differ per axis, so see the per-row context to read them.
Ingredients that go well with both egg and egg substitute — candidates for completing the dish.
How this is ranked
Each candidate scores against both ingredients in the recipe co-occurrence embedding. We sort by the worse of the two scores, so the result fits the weaker partner — not just one of them.
Clusters that contain both ingredients — click through to see everything in the mode.
- Cooks withCreamy dairy and egg emulsions
- Cooks withSweet confections and dessert spirits
- Cooks withSweet baking and plant-based pantry staples
- Cooks withSweet confections and dessert ingredients
- BlendedEggs cream and cultured dairy
- BlendedPlant-based whole food pantry staples
- BlendedCreamy fats and smoothie bases
- Tastes likeEggs and cultured dairy products