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Egg-cellent Deviled Eggs

By Caleb Gates & Diego Pagan

Abstract:
We chose to make deviled eggs because we wanted to find out what makes the
best deviled egg. Because each person has their own “best” version of deviled eggs, we
decided not to manipulate the recipe, but the way the recipe is mixed. When one mixes
something they create a foam, the longer something is mixed for, the foamier it gets, but
we were not trying to make the foamiest deviled eggs. The less time one mixes the
deviled egg ingredients, the thicker the mixture will be. As we played around with
different mixing times, we found that many different desirable properties can be found,
depending on what one uses to mix the ingredients with and how long they mix them
for. Our goal was to create the fluffiest deviled eggs. We found out that fluffiness may
not be the most desirable property in a deviled egg.
Introduction: eggs, the eggs need to be boiled
This palet selective dish has correctly. Egg whites solidify between
been modified since the 4th century. 140 and 149 degrees F, well below
They first appeared in ancient Rome as water's boiling point. Egg yolks solidify
boiled eggs seasoned with oil, wine or between 149 and 158 degrees F
broth, served with laser, a plant that has because the egg yolks protein structure
since gone extinct, and pepper. During is less sensitive to heat. Boiling eggs
the thirteenth century, stuffed eggs with high temperatures causes
began to appear in what is now current extensive protein bonding, solidifying
day Spain. By the fifteenth century, the egg faster and creating a more
deviled eggs had made their way rubbery texture, thus low temperatures
around Europe, with different recipes for are more desirable. The long molecules
stuffed eggs appearing in a plethora of made of amino acid chains in egg
medieval cookbooks. Since then whites uncurl and form new bonds when
deviled eggs have been refined into the cooked. Heating an egg for longer
excellent dish known today, but you can makes the bonds tighter and squeezes
still refine your deviled out water, which creates a denser egg.
The reason people put boiled eggs in
eggs. There are such a plethora of cold water immediately after boiling
different recipes for deviled eggs, but no them is to stop the sulfur in the egg
matter what type of deviled egg you white from reacting with the iron in the
make, it is very important to get the egg yolk, this reaction is why egg yolks
eggs and the mixture to be the right turn green. The reason some deviled
consistency. To make proper deviled eggs smell like sulfur is because of the
hydrogen sulfide gas this reaction the eggs get. However, in order to
creates. Since deviled egg ingredients achieve maximum fluffiness, an electric
are mixed/whipped together a foam is hand mixer is necessary. Using this
technically being created. The longer piece of kitchen equipment creates a
one whips the ingredients for, the fluffier more aerated, fluffier mixture.
tablespoons of mayonnaise, two to 1-2
Methods: tablespoons of sliced jalapeno, one
Ingredients: tablespoon of mustard, a 1/4 teaspoon
● One dozen hard-boiled eggs. of cumin and an eighth teaspoon of salt.
● Six tablespoons of mayonnaise. Using Dijon mustard adds a richer taste
● Two to Four tablespoons of sliced to the deviled egg mix. Doing this while
pickled jalapenos. your eggs cool allows you to make the
● 1 tablespoon of mustard. best use of your time, efficiency is
● A half teaspoon of cumin. always very important. Next, we peeled
● An eighth teaspoon of salt the eggs, the best way to do this is to
● Garnished with chopped cilantro. crack the shell on something hard and
then roll it in your hand until the entire
shell is cracked. Doing this should keep
When we first boiled the eggs, the peeling process from being too
they were undercooked and we got set grueling. Once the eggs are peeled we
behind. After this, we decided to sliced them in half lengthwise and gently
research the science behind boiling used a spoon to scoop out the yokes.
eggs. First, the water is brought to a boil Add half the yokes to each bowl and
and then the eggs are carefully put whip one bowl with an electric mixer for
down so that they do not crack. Let the two minutes. Use a fork to stir the other
eggs boil for thirteen minutes and then bowl for 2 minutes. To make fluffier
immediately remove them to a bowl of eggs just whip the mixture for longer. It
is very doable to use a fork or spoon for
mixing but because we were looking to
ice cold water. While the eggs are make the fluffiest deviled eggs we used
cooling prepare two bowls, each with 3 an electric mixer.
a fork to create a thicker, denser
Results: mixture.
Table One: In order to collect qualitative data
we dropped a marble on each batch of
deviled egg mix from one, two and three
feet above it. The marble weighed 1.8
grams. From one foot the marble dented
mix A ½ an inch and dented mix B ¾ of
an inch. From two feet the marble
dented mix A ¾ of an inch and mix B an
inch. From three feet the marble dented
mix A one inch and mix B an inch and a
The data that table one represents is for
half. This showed us that the mixture
a taste test that asked classmates to
that was whipped was fluffier because it
rate the fluffiness of two different
was less dense than the mixture that
batches of eggs, one stirred for two
was stirred.
minutes and one whipped for two
minutes. Egg B was whipped, egg A
Discussion:
was stirred. Our biggest take away from
We chose to research deviled
this test is that serving a mixture in a
eggs simply to understand how to make
boiled egg white with jalapenos in it
the best deviled eggs. The Romans
made it difficult for individuals to pay
were ahead of the game in the 3rd
attention to how fluffy the mixture is.
century when they first started making
Even though fluffiness was our desired
stuffed eggs. Stuffed eggs have
effect. We enjoyed the deviled eggs that
appealed to and been made by humans
were mixed with a fork more than the
for a long time and there is still an art to
ones that had been mixed with the
learn while making them. Minor changes
electric mixer. This led us to
in the recipe can make or break this
wonder if fluffiness really is the best trait
dish. Because of this we elected to
a deviled egg can have. Even though
follow a sure recipe, and manipulate the
using an electric mixer creates the
whipping/stirring methods in order to
fluffiest mix, we would recommend using
create the fluffiest deviled eggs. After
collecting our data we realized that
fluffiness is not the most desired trait in
a deviled egg. We also realized that it is
difficult for one to observe the
consistency of a mixture when the are
chewing on two other solids at the same
time. In class we were told that the
thicker batch was better by most of our
classmates. We learned to test for a
larger amount of qualities and also to do
more research on what qualities people
desire in a food if we were to do it again.
The best deviled eggs are mixed with a
fork.

Sources:
● Schumm Laura. “The Ancient
History of Deviled Eggs.”
History.com, 04/18/14. Web.
Accessed 04/18/19.
● Exploritorium.edu “Science of
Cooking: Deviled Eggs.”
Exploratorium.edu, Web.
Accessed 04/17/19.

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