1 00:00:07,680 --> 00:00:10,879 Speaker 1: Welcome to Savor production of I Heart Radio and Stuff Media. 2 00:00:10,920 --> 00:00:13,360 Speaker 1: I'm any Rees and I'm Layen voc Obam and today 3 00:00:13,440 --> 00:00:18,960 Speaker 1: we're talking about deviled eggs. Yes, deviled eggs, which is 4 00:00:19,000 --> 00:00:22,959 Speaker 1: another thing that's kind of a local, regional thing. It's 5 00:00:23,480 --> 00:00:26,680 Speaker 1: perhaps more popular in the South than many other places, 6 00:00:26,720 --> 00:00:29,040 Speaker 1: although as it turns out, people all around the world 7 00:00:29,080 --> 00:00:32,680 Speaker 1: eat stuffed eggs and have forever. This was a surprise 8 00:00:32,720 --> 00:00:34,839 Speaker 1: to me. It was to me as well to me 9 00:00:34,920 --> 00:00:38,720 Speaker 1: as well, um my my home that I grew up in, 10 00:00:39,960 --> 00:00:43,080 Speaker 1: big fans of deviled eggs. In my house, um, and 11 00:00:43,120 --> 00:00:47,599 Speaker 1: it was always an Easter food and sometimes sometimes you're 12 00:00:47,640 --> 00:00:49,600 Speaker 1: Christmas um, and we would make them out of the 13 00:00:49,640 --> 00:00:54,480 Speaker 1: dyed Easter eggs. Cute pretty oh man. Yeah, usually just 14 00:00:54,520 --> 00:00:59,080 Speaker 1: have one, but everybody else loved them. I like it, 15 00:00:59,080 --> 00:01:02,960 Speaker 1: but I don't hall growing up every even seeing one 16 00:01:03,080 --> 00:01:07,560 Speaker 1: until I went to college, uh in in central Florida 17 00:01:07,800 --> 00:01:10,760 Speaker 1: as opposed to growing up in like northern Ohio and 18 00:01:10,800 --> 00:01:16,640 Speaker 1: southern Florida, both of which are very like northern themed cultures. Yeah, 19 00:01:16,920 --> 00:01:19,840 Speaker 1: so I don't know, like like maybe I am I 20 00:01:19,840 --> 00:01:23,039 Speaker 1: forgetting family. If you're listening right in and let me 21 00:01:23,040 --> 00:01:24,640 Speaker 1: know what we ate when I was a child, like 22 00:01:25,840 --> 00:01:34,840 Speaker 1: directuate to contact Lauren right into the saver email. Honestly, 23 00:01:34,880 --> 00:01:39,920 Speaker 1: everyone knows I'm bad at responding to text messages. Well, well, 24 00:01:39,959 --> 00:01:44,319 Speaker 1: then yeah, there you go. Must direct way, must direct way. 25 00:01:44,640 --> 00:01:48,720 Speaker 1: I um, me and my my ex boyfriend we would 26 00:01:48,840 --> 00:01:51,320 Speaker 1: email each other like at the beginning of every week, 27 00:01:51,440 --> 00:01:55,680 Speaker 1: like itinerary. That's how much of like a dorky, listy person. 28 00:01:55,840 --> 00:01:59,080 Speaker 1: I oh, my goodness, that's great. Yeah, oh yeah, so 29 00:01:59,160 --> 00:02:01,320 Speaker 1: I you know I'm on the same page. I just 30 00:02:01,480 --> 00:02:03,840 Speaker 1: I start texting and then I forget to send it. 31 00:02:03,920 --> 00:02:11,240 Speaker 1: And then anyway, we should get to our question. Deviled eggs. 32 00:02:15,639 --> 00:02:19,440 Speaker 1: What are they? Well, uh, deviled egg is a snack 33 00:02:19,560 --> 00:02:22,080 Speaker 1: or a side dish or or derve made out of 34 00:02:22,160 --> 00:02:24,680 Speaker 1: hard boiled eggs. You boil the egg in its shell 35 00:02:24,760 --> 00:02:27,200 Speaker 1: until the yolk and the white are both firm, then 36 00:02:27,280 --> 00:02:29,840 Speaker 1: have them lengthwise while you take the shell off first, 37 00:02:29,840 --> 00:02:33,360 Speaker 1: I suppose. Then have them lengthwise and uh gently pop 38 00:02:33,360 --> 00:02:35,640 Speaker 1: out the yolks. You mash and mix the yolks with 39 00:02:35,720 --> 00:02:39,200 Speaker 1: a stuff, usually something with a soft gel texture, so 40 00:02:39,240 --> 00:02:42,120 Speaker 1: that the yolks get kind of creamy and more voluminous, 41 00:02:42,200 --> 00:02:44,919 Speaker 1: and then you spoon or pipe a generous dollop of 42 00:02:45,040 --> 00:02:48,639 Speaker 1: yolk mixture back into each egg half and garnish it 43 00:02:48,760 --> 00:02:52,000 Speaker 1: if you'd like, with Arab spices, sauces, et cetera. The 44 00:02:52,040 --> 00:02:54,960 Speaker 1: result is a savory bite or a couple bite snack 45 00:02:55,000 --> 00:02:58,160 Speaker 1: that's got a nice contrast in textures, the soft creamy 46 00:02:58,200 --> 00:03:01,080 Speaker 1: yolk in the smooth, bouncy white and can have just 47 00:03:01,160 --> 00:03:04,040 Speaker 1: a huge range of flavors depending on what you add 48 00:03:04,200 --> 00:03:07,480 Speaker 1: to the yolks and and how you garnish it. True story, 49 00:03:08,040 --> 00:03:10,359 Speaker 1: what most Americans probably think of though when you say 50 00:03:10,400 --> 00:03:15,280 Speaker 1: deviled egg includes mayo, mustard, salt, pepper dash or more 51 00:03:15,320 --> 00:03:18,560 Speaker 1: of cayenne pepper or hot sauce Louisiana style thank you 52 00:03:18,600 --> 00:03:22,000 Speaker 1: in the yolk mixture um and will be garnished with 53 00:03:22,160 --> 00:03:25,240 Speaker 1: a sprinkle of paprika and maybe some like fresh cut 54 00:03:25,320 --> 00:03:30,040 Speaker 1: chives of your fancy. That does uncy, although apparently in 55 00:03:30,440 --> 00:03:34,280 Speaker 1: parts of the South there is debate about the addition 56 00:03:34,440 --> 00:03:37,360 Speaker 1: of paprika to the top. Like some folks think it 57 00:03:37,440 --> 00:03:43,640 Speaker 1: is unbearably tacky. Folks, I love this debate. I do too, 58 00:03:43,920 --> 00:03:48,440 Speaker 1: It's so funny. I've seen the judgmental stare. I'm like, oh, 59 00:03:48,680 --> 00:03:52,200 Speaker 1: you think you're better than us with your paprika. I 60 00:03:52,240 --> 00:03:56,800 Speaker 1: love this. It's the color too, like, yeah, it's too much, Okay, 61 00:03:57,040 --> 00:03:59,960 Speaker 1: over the top, Lauren, al right, I see you will. Okay, 62 00:04:00,080 --> 00:04:02,400 Speaker 1: all right, I've heard a lot of these the dishes 63 00:04:02,400 --> 00:04:05,360 Speaker 1: that they're served on our green, so maybe it's maybe 64 00:04:05,360 --> 00:04:08,120 Speaker 1: it gets too complicated, Okay, all right, my home, we 65 00:04:08,200 --> 00:04:11,120 Speaker 1: have a clear one, but the green is pretty common. 66 00:04:12,840 --> 00:04:15,480 Speaker 1: And yeah, they can be filled with all kinds of things, 67 00:04:15,520 --> 00:04:19,400 Speaker 1: to racha with sabi, craby, caviart, pickles, dill, bacon, kimchi. Yeah, 68 00:04:19,560 --> 00:04:23,280 Speaker 1: filled and or topped. Oh man, just recipes that I 69 00:04:23,360 --> 00:04:26,280 Speaker 1: ran across while researching this, and to be fair, I 70 00:04:26,320 --> 00:04:29,320 Speaker 1: read a lot of recipes, but okay, chopped celery, chopped onion, 71 00:04:29,360 --> 00:04:33,559 Speaker 1: chopped garlic, chopped olives, chopped pimentos, chopped bell pepper, pickled gaio, 72 00:04:33,839 --> 00:04:38,400 Speaker 1: sweet pickle, relish, parsley, scallion, tarragon, basil, sesame, seeds, curry powder, 73 00:04:38,480 --> 00:04:42,360 Speaker 1: onion powder, garlic powder, old bay powder, cracker crumbs, lemon, 74 00:04:42,480 --> 00:04:45,680 Speaker 1: zest lemon juice, pickle, brine, worst to shear, sauce, vinegar 75 00:04:45,720 --> 00:04:48,640 Speaker 1: of various kinds, oil of various kinds, salsa of various 76 00:04:48,720 --> 00:04:53,559 Speaker 1: kinds crime, fresh sour cream, softened butter, cherieso panchetta, smoked chicken, 77 00:04:53,600 --> 00:04:59,400 Speaker 1: smoked fish, and on and on and on. Wow that Wow, 78 00:05:00,560 --> 00:05:03,440 Speaker 1: there's a whole world out there. There is. And speaking 79 00:05:03,480 --> 00:05:06,640 Speaker 1: of around the world, certain fillings are preferred, like in 80 00:05:06,800 --> 00:05:10,360 Speaker 1: hungry milk, so bread and mustard um. It's sometimes served 81 00:05:10,360 --> 00:05:14,520 Speaker 1: with French fries. That sounds so good, so good. An 82 00:05:14,680 --> 00:05:18,680 Speaker 1: chevies and capers are common fillings in Germany and some 83 00:05:18,720 --> 00:05:24,320 Speaker 1: places uncomfortable with the name Deviled eggs like churches for 84 00:05:24,520 --> 00:05:29,400 Speaker 1: some Bible Belt areas, yes, use different names like stuffed eggs, 85 00:05:29,400 --> 00:05:32,600 Speaker 1: but most eggs. I think that's popular in France, and 86 00:05:32,640 --> 00:05:35,880 Speaker 1: it's after the resemblance of the tree salad eggs, casino eggs, 87 00:05:35,960 --> 00:05:42,320 Speaker 1: angel eggs, dressed eggs, young deviled eggs. A popular variation 88 00:05:42,360 --> 00:05:46,440 Speaker 1: in some European countries is Russian eggs have to boiled 89 00:05:46,480 --> 00:05:50,040 Speaker 1: eggs stuff with vegetable salad, mayo, parsley and tomato. The 90 00:05:50,160 --> 00:05:51,920 Speaker 1: name is not because it comes for Russia. That would 91 00:05:51,960 --> 00:05:55,080 Speaker 1: be too obvious. No, it's because it's typically served on 92 00:05:55,120 --> 00:05:57,360 Speaker 1: top of what is sometimes called a Russian salad or 93 00:05:57,360 --> 00:06:06,120 Speaker 1: a Macedonia salad. Ah. Clearly nutrition wise. Okay, as y'all 94 00:06:06,279 --> 00:06:11,680 Speaker 1: might have gathered from pop science journalism, eggs are a 95 00:06:11,720 --> 00:06:14,400 Speaker 1: little bit of a of a of a mystery still, 96 00:06:14,480 --> 00:06:16,920 Speaker 1: and in terms of how good or bad they are 97 00:06:17,000 --> 00:06:20,560 Speaker 1: for you a nutritional curiosity, you might say, because yes, 98 00:06:20,920 --> 00:06:25,560 Speaker 1: they they are a good source of protein. Uh, they're inexpensive, 99 00:06:25,600 --> 00:06:29,520 Speaker 1: that's lovely. They have a lot of cholesterol. So I 100 00:06:29,560 --> 00:06:32,160 Speaker 1: think the most current research that I've seen, which just 101 00:06:32,320 --> 00:06:37,280 Speaker 1: came out in this march of is that you shouldn't 102 00:06:37,279 --> 00:06:41,839 Speaker 1: eat more than four eggs a week. Oh wow, really 103 00:06:42,760 --> 00:06:47,719 Speaker 1: huh if you're worried about cholesterol. But I mean, I 104 00:06:47,720 --> 00:06:50,960 Speaker 1: don't know. It's the these dietary research is really difficult 105 00:06:51,040 --> 00:06:54,480 Speaker 1: to to control for because people eat a lot of 106 00:06:54,480 --> 00:06:58,400 Speaker 1: different stuff and their their energy levels and exercise levels 107 00:06:58,400 --> 00:07:00,440 Speaker 1: of metabolism and all that's other stuff us into it. 108 00:07:00,520 --> 00:07:04,000 Speaker 1: So it's and before we start recording, we were talking 109 00:07:04,000 --> 00:07:06,440 Speaker 1: about you know, you need to look at where the 110 00:07:06,520 --> 00:07:09,440 Speaker 1: funding is coming from. Oh yeah, a lot of science. Yeah, 111 00:07:09,480 --> 00:07:13,320 Speaker 1: if like the Egg Council has funded the research, then uh, 112 00:07:13,360 --> 00:07:17,240 Speaker 1: it's not to say that it's biased, but it quite 113 00:07:17,400 --> 00:07:20,280 Speaker 1: totally be biased. Yes, it might totally be. And we 114 00:07:20,280 --> 00:07:23,360 Speaker 1: we talked before about Yeah, it was for a long 115 00:07:23,480 --> 00:07:27,800 Speaker 1: time eggs were regarded as um not good for you. 116 00:07:27,800 --> 00:07:30,800 Speaker 1: You know, some of them had to do with sugar. 117 00:07:30,880 --> 00:07:34,480 Speaker 1: I think the sugar versus fat, and now it's like 118 00:07:34,560 --> 00:07:42,080 Speaker 1: the protein. So yes, science is still thinking about this one. Yeah. Yeah, um, 119 00:07:42,600 --> 00:07:48,200 Speaker 1: everything in moderation, especially moderation, as Julia child one set. Yes, 120 00:07:48,280 --> 00:07:51,480 Speaker 1: and I mean all these toppings and you're filling will 121 00:07:51,520 --> 00:07:54,880 Speaker 1: impact that as well. Oh yes, um yeah, it should 122 00:07:55,080 --> 00:07:57,480 Speaker 1: probably go without saying, but I'll go ahead and say 123 00:07:57,480 --> 00:08:02,800 Speaker 1: it that once you've started adding mayo into your your food, 124 00:08:03,040 --> 00:08:06,600 Speaker 1: that's not your health choice. That's for fun zies, right yeah. 125 00:08:06,640 --> 00:08:09,320 Speaker 1: And I mean I personally don't know anybody who's eating 126 00:08:09,360 --> 00:08:11,880 Speaker 1: deviled eggs like every day or once a week. It 127 00:08:11,920 --> 00:08:16,360 Speaker 1: feels like it's a very specifically kind of holiday thing. Yeah, 128 00:08:16,520 --> 00:08:18,920 Speaker 1: so I doubt to me if you have to wrestle 129 00:08:19,000 --> 00:08:23,320 Speaker 1: with and we an egg episode is forthcoming. Um. It 130 00:08:23,400 --> 00:08:26,040 Speaker 1: was something else though, that is hard to come by. 131 00:08:26,400 --> 00:08:31,120 Speaker 1: Numbers Oh yeah, yeah, yeah. I mean, surprisingly, there aren't 132 00:08:31,120 --> 00:08:34,680 Speaker 1: a lot of data points around how many deviled eggs 133 00:08:34,679 --> 00:08:37,480 Speaker 1: are getting, but they are a big hit at the 134 00:08:37,520 --> 00:08:40,600 Speaker 1: fourth of July and Thanksgiving. I found an article that 135 00:08:40,679 --> 00:08:43,760 Speaker 1: said sixteen thousand people searched all recipes dot com for 136 00:08:43,840 --> 00:08:48,320 Speaker 1: deviled eggs recipes the night before Thanksgiving, very big around Christmas, 137 00:08:48,760 --> 00:08:53,120 Speaker 1: big at derby parties in Kentucky. Um, there's a fun 138 00:08:53,160 --> 00:08:57,199 Speaker 1: Halloween recipe for Eye of newt where the yoke has 139 00:08:57,320 --> 00:09:00,320 Speaker 1: dyed green. There's black allis as the pup bowls, and 140 00:09:00,320 --> 00:09:04,480 Speaker 1: then red papricavings. Cute. I loved that stuff. Well, I 141 00:09:04,520 --> 00:09:07,800 Speaker 1: what am I kidding? I love that Still. I've read 142 00:09:07,840 --> 00:09:09,840 Speaker 1: that for lots of families they are, yes, I must 143 00:09:09,920 --> 00:09:12,240 Speaker 1: have at easters. Perhaps it sounds like they are at 144 00:09:12,240 --> 00:09:18,280 Speaker 1: your house, Um, at picnics and at wakes. Oh yeah, okay, yeah, 145 00:09:18,280 --> 00:09:21,320 Speaker 1: all right in the U S. You are most likely 146 00:09:21,360 --> 00:09:24,240 Speaker 1: to find them in the Midwest and the South. And yeah, 147 00:09:24,280 --> 00:09:27,120 Speaker 1: my mom does have with those special dishes for serving 148 00:09:27,160 --> 00:09:29,200 Speaker 1: them with a little divid so that the eggs don't 149 00:09:29,280 --> 00:09:31,920 Speaker 1: roll around. Yeah. I just hadn't really thought about it 150 00:09:32,000 --> 00:09:34,200 Speaker 1: until doing the research for this episode. But I kind 151 00:09:34,240 --> 00:09:39,160 Speaker 1: of love strange curiosity dishes like that. Oh yeah, yeah, 152 00:09:39,600 --> 00:09:42,160 Speaker 1: I mean you use it what twice three times a year? 153 00:09:42,200 --> 00:09:44,880 Speaker 1: Maybe we do, but you've got to have but yeah, 154 00:09:44,920 --> 00:09:52,760 Speaker 1: you have to otherwise goodness everywhere. Um. It's also a 155 00:09:52,800 --> 00:09:56,560 Speaker 1: popular part of the Easter Shmorges board in Sweden. In 156 00:09:56,600 --> 00:09:59,840 Speaker 1: this rendition, the yokis mixed with caviart Sara cream, cream cheese, 157 00:10:00,080 --> 00:10:03,160 Speaker 1: maybe onion, then served with parsley and dill, and sometimes 158 00:10:03,160 --> 00:10:06,280 Speaker 1: you'll get pickled herring our anchovy on the side. That's 159 00:10:06,280 --> 00:10:12,200 Speaker 1: c oh, that sounds terrific, it does. Oh wow. Okay, 160 00:10:12,559 --> 00:10:16,400 Speaker 1: all right, let's get into the history while I deal 161 00:10:16,480 --> 00:10:19,320 Speaker 1: with this craving um. But first let's get into a 162 00:10:19,400 --> 00:10:30,960 Speaker 1: quick break for a word from our sponsor. And we're back. 163 00:10:30,960 --> 00:10:33,679 Speaker 1: Thank you, sponsor, Yes, thank you. So, as we were 164 00:10:33,760 --> 00:10:39,480 Speaker 1: alluding to, deviled eggs are actually pretty old. Yeah. They 165 00:10:39,520 --> 00:10:42,040 Speaker 1: go all the way back to ancient room when typically 166 00:10:42,080 --> 00:10:46,359 Speaker 1: wealthy folks would boil eggs and then season them with spices, 167 00:10:46,600 --> 00:10:50,079 Speaker 1: and it was served as a first course. The practice 168 00:10:50,120 --> 00:10:51,600 Speaker 1: of having an egg at the beginning of a meal 169 00:10:51,720 --> 00:10:54,600 Speaker 1: was so common that there's a saying out of ancient 170 00:10:54,679 --> 00:10:59,280 Speaker 1: room that translated to eggs to apples from beginning to end, 171 00:11:00,080 --> 00:11:04,680 Speaker 1: like stup to nuts. Exactly, eggs to apples like boiling 172 00:11:04,679 --> 00:11:08,280 Speaker 1: eggs happened pretty quickly after the domestication of chickens in Europe, 173 00:11:08,720 --> 00:11:12,120 Speaker 1: and so did using eggs as a binder and things. Yeah, 174 00:11:12,240 --> 00:11:14,920 Speaker 1: future episode for shure, there's a lot. They're right. I 175 00:11:15,240 --> 00:11:16,880 Speaker 1: almost went on a whole thing and then I had 176 00:11:16,880 --> 00:11:22,120 Speaker 1: to nope, nope egg different episode Saturn, written in sixty one, 177 00:11:22,600 --> 00:11:25,840 Speaker 1: included a reference to stuffed and seasoned eggs and the 178 00:11:25,880 --> 00:11:28,360 Speaker 1: epicious That collection of recipes out of the fourth and 179 00:11:28,400 --> 00:11:31,360 Speaker 1: fifth century CE in Rome mentioned boiled eggs that were 180 00:11:31,400 --> 00:11:35,000 Speaker 1: seasoned with broth, oil, or wine and then served with pepper. 181 00:11:35,400 --> 00:11:39,120 Speaker 1: It also mentioned boiled eggs seasoned with pine nuts, honey, vinegar, broth, 182 00:11:39,200 --> 00:11:43,600 Speaker 1: and pepper. Mm hmm. By the thirteenth century, stuffed eggs 183 00:11:43,600 --> 00:11:46,720 Speaker 1: started popping up in Spain. A cookbook from the time 184 00:11:46,760 --> 00:11:49,120 Speaker 1: came with a recipe that called for mixing boiled egg 185 00:11:49,160 --> 00:11:54,000 Speaker 1: yolks with swan show onion, juice, coriander, pepper, a fermented sauce, salt, 186 00:11:54,080 --> 00:11:58,720 Speaker 1: and oil, then stuffed and hollowed out boiled egg whites. Yeah, 187 00:11:58,760 --> 00:12:02,280 Speaker 1: the which sounds delicious and and be so close to 188 00:12:02,440 --> 00:12:05,960 Speaker 1: what we consider deviled eggs today. Um. The recipe ends, 189 00:12:06,000 --> 00:12:09,360 Speaker 1: in translation, insert a small stick into each egg and 190 00:12:09,400 --> 00:12:13,840 Speaker 1: sprinkle them with pepper. God Willing God Willing. The book 191 00:12:13,840 --> 00:12:16,719 Speaker 1: it comes from was Arabic language, and the recipe might 192 00:12:16,760 --> 00:12:19,400 Speaker 1: have come to Spain by way of Morocco, and a 193 00:12:19,440 --> 00:12:21,440 Speaker 1: lot of the recipes ended with god Willing, which I 194 00:12:21,480 --> 00:12:25,920 Speaker 1: just find very charming. Yeah. Yeah, look up the Anonymous 195 00:12:25,920 --> 00:12:29,000 Speaker 1: and Delusion cookbook if you are curious about this and 196 00:12:29,040 --> 00:12:32,320 Speaker 1: other stuff from that time. It's it's really well. Definitely, 197 00:12:32,520 --> 00:12:36,240 Speaker 1: that's another episode thing of the way that these Arabic 198 00:12:36,920 --> 00:12:40,079 Speaker 1: foods and and recipes were starting to mix up into 199 00:12:40,160 --> 00:12:43,720 Speaker 1: Europe around this time. Yeah, and I almost went on 200 00:12:43,760 --> 00:12:47,240 Speaker 1: a I'll admit it, I did. I went on a 201 00:12:47,280 --> 00:12:51,040 Speaker 1: tangent about toothpicks because I thought that was so interesting. 202 00:12:51,080 --> 00:12:55,280 Speaker 1: On I've been around for a while. Tooth pick o. Man, Okay, 203 00:12:55,280 --> 00:12:58,199 Speaker 1: we're giving ourselves lots of ector. I like it. I've 204 00:12:58,240 --> 00:13:00,480 Speaker 1: been doing that a lot lately, getting sty check from 205 00:13:00,480 --> 00:13:03,400 Speaker 1: what I actually should be researching with something else. But 206 00:13:03,520 --> 00:13:06,960 Speaker 1: in this episode, we're talking about deviled eggs. Over the 207 00:13:07,000 --> 00:13:10,600 Speaker 1: next two centuries, stuffed eggspread across the rest of Europe 208 00:13:10,600 --> 00:13:13,320 Speaker 1: from Spain. Cookbooks from the time had recipes for eggs 209 00:13:13,320 --> 00:13:16,400 Speaker 1: stuffed with all kinds of things like raisins, fresh and 210 00:13:16,440 --> 00:13:19,880 Speaker 1: aged cheeses, herbs like mint and parsley. Sometimes they were 211 00:13:19,920 --> 00:13:23,920 Speaker 1: fried and then topped with cinnamon, raisins, cloves, ginger, powdered sugar, 212 00:13:24,000 --> 00:13:26,960 Speaker 1: and or tart juice and served hot. Some of these 213 00:13:27,000 --> 00:13:30,920 Speaker 1: were very fancy with all those posh spices. Saffron often 214 00:13:31,000 --> 00:13:33,760 Speaker 1: popped up to as an a Dutch recipe from fifteen 215 00:13:33,840 --> 00:13:36,760 Speaker 1: fourteen from a book the name of which is translated 216 00:13:36,800 --> 00:13:41,200 Speaker 1: as a Noble cookery book. Yeah, saffron, along with them 217 00:13:41,679 --> 00:13:45,240 Speaker 1: cinnamon and sugar, sage, parsley, pepper, and apples um. Then 218 00:13:45,640 --> 00:13:49,120 Speaker 1: you would roll the whole half egg stuffed with the 219 00:13:49,160 --> 00:13:53,319 Speaker 1: stuff in egg white and then pan fry it um 220 00:13:53,360 --> 00:13:55,920 Speaker 1: in butter oil and sprinkle it with more cinnamon and 221 00:13:55,920 --> 00:14:01,240 Speaker 1: sugar for serving. They were called split nuns um, perhaps 222 00:14:01,360 --> 00:14:03,960 Speaker 1: because the like golden brown of the of the fried 223 00:14:04,440 --> 00:14:06,839 Speaker 1: of the lightly fried yolk mixtures surrounded by the egg 224 00:14:06,880 --> 00:14:09,920 Speaker 1: white reminded people of like a nun's face wearing her habit, 225 00:14:10,080 --> 00:14:13,720 Speaker 1: her white habit. I love this, all this deviled eggs. 226 00:14:13,760 --> 00:14:18,520 Speaker 1: We've got to split nugs. Oh, these are sweeter to right, 227 00:14:18,760 --> 00:14:22,240 Speaker 1: or potentially they would be, yeah, yeah, definitely going with 228 00:14:22,280 --> 00:14:25,640 Speaker 1: that savory sweet combination that was quite popular through a 229 00:14:25,640 --> 00:14:30,240 Speaker 1: lot of medieval times. But yeah, in general they were 230 00:14:30,320 --> 00:14:33,840 Speaker 1: quite popular. Stuffed eggs, yes, take this quote from Food 231 00:14:33,840 --> 00:14:37,120 Speaker 1: and Drink in Britain. By the later sixteenth century, the 232 00:14:37,160 --> 00:14:39,320 Speaker 1: boiling of eggs in their shells and water had become 233 00:14:39,320 --> 00:14:42,680 Speaker 1: a common practice prepared. Thus they were more digestible than 234 00:14:42,800 --> 00:14:46,000 Speaker 1: roasted eggs, but less so than poached eggs, which always 235 00:14:46,040 --> 00:14:50,080 Speaker 1: earned the highest praise from the medical men. Okay, all right, 236 00:14:50,600 --> 00:14:56,760 Speaker 1: poached eggs okay, yeah, um, or this from a cookbook 237 00:14:56,760 --> 00:15:00,240 Speaker 1: out of London. Take eight or tin eggs and boil 238 00:15:00,320 --> 00:15:02,840 Speaker 1: them hard. Peel off the shells and cut every egg 239 00:15:02,880 --> 00:15:06,400 Speaker 1: in the middle. Then out the yolks. Make your farcing 240 00:15:06,400 --> 00:15:10,000 Speaker 1: stuff as you do for flesh saving, only you must 241 00:15:10,040 --> 00:15:13,240 Speaker 1: put butter into it instead of suet. And that's a little. 242 00:15:13,600 --> 00:15:15,840 Speaker 1: So done. Fill your eggs where the yolks were, and 243 00:15:15,880 --> 00:15:18,920 Speaker 1: then bring them and seed them a little, and so 244 00:15:19,080 --> 00:15:22,600 Speaker 1: serve them to the table. We need to have dramatic 245 00:15:22,640 --> 00:15:28,200 Speaker 1: reading recipes. Recipes, Yeah, sure, sure that one that we had, 246 00:15:28,280 --> 00:15:32,120 Speaker 1: Oh goodness of justin do from the meat meat meter 247 00:15:32,200 --> 00:15:36,760 Speaker 1: read justin? Yeah, Oh, we did a video on honey, y'all. 248 00:15:36,800 --> 00:15:39,440 Speaker 1: If you haven't watched it. There's a whole segment where 249 00:15:39,440 --> 00:15:41,880 Speaker 1: where it rent fair very early in the morning, and 250 00:15:41,920 --> 00:15:46,160 Speaker 1: this nice gentleman has brought us like twelve meads to taste, 251 00:15:46,920 --> 00:15:50,000 Speaker 1: and we're not using a spit bucket because we're professionals. Yes, 252 00:15:50,320 --> 00:15:52,840 Speaker 1: and he does a reading for us, a dramatic reading 253 00:15:53,080 --> 00:15:57,240 Speaker 1: of a medieval meat recipe. It was pretty excellent. We 254 00:15:57,280 --> 00:15:59,440 Speaker 1: need we could get a whole thing going. We could 255 00:16:00,000 --> 00:16:02,160 Speaker 1: look at that video, y'all. I'm still super proud of 256 00:16:02,200 --> 00:16:07,360 Speaker 1: that one. Me too, me too. Food stuff honey, yeah, stuff, honey. Um. Oh. 257 00:16:07,440 --> 00:16:10,160 Speaker 1: And we have one more recipe for you. Oh yes, okay, 258 00:16:10,800 --> 00:16:13,200 Speaker 1: see their eggs almost hard, and peel them and cut 259 00:16:13,240 --> 00:16:15,360 Speaker 1: them in quarters, and take a little butter and a 260 00:16:15,400 --> 00:16:18,480 Speaker 1: frying pan and melt it a little brown and then 261 00:16:18,680 --> 00:16:21,200 Speaker 1: put it in the pan a little vinegar, mustard, pepper 262 00:16:21,240 --> 00:16:25,479 Speaker 1: and salt. Then put it onto the platter upon your eggs. Yeah. 263 00:16:25,800 --> 00:16:29,080 Speaker 1: I just love if I stumbled over that a little bit. 264 00:16:29,080 --> 00:16:34,720 Speaker 1: It's because of all the ease and the spellings. Yeah yeah, yeah. 265 00:16:34,720 --> 00:16:38,160 Speaker 1: The frying pan is P A N N E, so yeah, 266 00:16:38,320 --> 00:16:41,960 Speaker 1: it's beautiful. It is. It is. When it comes to 267 00:16:42,000 --> 00:16:45,000 Speaker 1: the name, the first known use of devil as a 268 00:16:45,040 --> 00:16:47,760 Speaker 1: food term came out of seventeen eight six Britton to 269 00:16:47,840 --> 00:16:51,920 Speaker 1: describe foods that were hot, are highly seasoned, and either 270 00:16:52,440 --> 00:16:56,400 Speaker 1: broiled or fried, which is primarily meets it first. By 271 00:16:56,440 --> 00:16:58,480 Speaker 1: the eight hundreds we start to see the use of 272 00:16:58,560 --> 00:17:02,080 Speaker 1: deviling as a verb to describe making a food spicy. 273 00:17:02,120 --> 00:17:04,000 Speaker 1: When the term made its way to the US, it 274 00:17:04,119 --> 00:17:07,560 Speaker 1: generally referred to spicy foods, which the first deviled eggs 275 00:17:07,560 --> 00:17:10,720 Speaker 1: in the country, typically where they were the spicy from 276 00:17:10,720 --> 00:17:13,919 Speaker 1: the Oxford English Dictionary and Quote. The term was presumably 277 00:17:13,960 --> 00:17:16,679 Speaker 1: adopted because of the connection between the devil and the 278 00:17:16,720 --> 00:17:21,800 Speaker 1: excessive heat in him. The excessive heat, I like, not 279 00:17:21,920 --> 00:17:27,959 Speaker 1: normal heat, excessive, a little over the top. Hell, if 280 00:17:28,000 --> 00:17:31,320 Speaker 1: you're wondering because I was the devil and devil's food cake, 281 00:17:31,560 --> 00:17:35,199 Speaker 1: most likely it's a reference to its sinful nature. Are 282 00:17:35,280 --> 00:17:37,320 Speaker 1: because it used to be read like the devil in 283 00:17:37,400 --> 00:17:43,879 Speaker 1: the flames. Ah yeah. Different. Similar recipes of these stuffed 284 00:17:43,880 --> 00:17:46,000 Speaker 1: eggs that we've been talking about out of Europe made 285 00:17:46,000 --> 00:17:49,119 Speaker 1: their way to the US by the nineteenth century. In 286 00:17:49,600 --> 00:17:52,320 Speaker 1: sixty eight we get the underwood deviled ham. I have 287 00:17:52,400 --> 00:17:56,480 Speaker 1: never heard of this until doing this research. If you 288 00:17:56,520 --> 00:18:00,600 Speaker 1: didn't know. It's ground and spiced ham, and sometimes it 289 00:18:00,680 --> 00:18:06,600 Speaker 1: was called the underword devil, which I love. The company 290 00:18:06,640 --> 00:18:10,160 Speaker 1: behind this advertised their product with a little red devil, 291 00:18:10,240 --> 00:18:13,880 Speaker 1: which is the oldest existing trademark in the US that's 292 00:18:13,920 --> 00:18:20,159 Speaker 1: still in use. Wow. Yeah, fascinating. Six is Boston Cooking 293 00:18:20,160 --> 00:18:23,120 Speaker 1: School Cookbook is one of the first instances to use 294 00:18:23,359 --> 00:18:26,520 Speaker 1: mayonnaise in the filling as a binder, but that did 295 00:18:26,520 --> 00:18:30,159 Speaker 1: not really take off until the nineteen forties. And the 296 00:18:30,200 --> 00:18:32,600 Speaker 1: more I think about it, does this whole thing feels 297 00:18:32,600 --> 00:18:35,520 Speaker 1: like a very forties fifties Yeah, and I guess that 298 00:18:35,600 --> 00:18:39,879 Speaker 1: lines up with when mayo started to be commonly mass produced, 299 00:18:40,000 --> 00:18:43,040 Speaker 1: and so people were buying jarred mayo so exactly without 300 00:18:43,040 --> 00:18:46,720 Speaker 1: having to make it. Sure m. Apparently the plates were 301 00:18:46,880 --> 00:18:48,840 Speaker 1: very popular wedding gifts in the South all the way 302 00:18:48,880 --> 00:18:51,080 Speaker 1: through the nineteen eighties, and they are still handed down. 303 00:18:51,119 --> 00:18:55,040 Speaker 1: You know, you've got your fancy colored glass or painted ceramics. Yeah, 304 00:18:55,480 --> 00:19:01,400 Speaker 1: sectors is kind of cheap. Oh it doesn't, that's okay, 305 00:19:01,640 --> 00:19:10,199 Speaker 1: I mean three times um. The popularity of chicken in 306 00:19:10,240 --> 00:19:13,280 Speaker 1: the American South may have been why deviled eggs became 307 00:19:13,320 --> 00:19:15,840 Speaker 1: such a popular dish. Here. Uh, you know, folks raising 308 00:19:16,080 --> 00:19:19,280 Speaker 1: fryer broiler chickens would have had just an abundance of eggs, 309 00:19:19,359 --> 00:19:24,520 Speaker 1: especially in the spring and then again in the summer. UM. 310 00:19:24,880 --> 00:19:27,439 Speaker 1: One one story I ran across UM so when when 311 00:19:27,520 --> 00:19:31,400 Speaker 1: Jimmy Carter was running for president for the first time, UM, 312 00:19:31,440 --> 00:19:34,960 Speaker 1: one of his fundraising events was a pot luck. Donors 313 00:19:35,000 --> 00:19:38,720 Speaker 1: paid five thousand dollars ahead UM, and he raised a 314 00:19:38,760 --> 00:19:41,800 Speaker 1: million bucks. The menu included ham roast, beef, fried chicken, 315 00:19:41,960 --> 00:19:45,560 Speaker 1: potato salad, and deviled eggs. These deviled eggs were made, 316 00:19:45,720 --> 00:19:48,920 Speaker 1: hundreds of them by one Jan Williams, a woman who 317 00:19:48,960 --> 00:19:51,760 Speaker 1: brought and still from what I understand to this day, 318 00:19:52,240 --> 00:19:55,680 Speaker 1: brings them to Carter's church. They're not the Baptist and 319 00:19:55,880 --> 00:20:00,600 Speaker 1: which he particularly enjoys. UM that still Worried, by the way, 320 00:20:00,600 --> 00:20:03,480 Speaker 1: is from Southern food Ways. Collection of a whole lot 321 00:20:03,760 --> 00:20:07,840 Speaker 1: of amazing memories from folks. UM for an extensive, extensive 322 00:20:07,880 --> 00:20:12,080 Speaker 1: deviled egg feature and contest like writing contest in two 323 00:20:12,080 --> 00:20:16,920 Speaker 1: thousand four. Oh I love it. Yeah, I think as 324 00:20:16,960 --> 00:20:19,800 Speaker 1: as people might remember from the Mayo episode, I really 325 00:20:19,840 --> 00:20:24,320 Speaker 1: don't like Mayo. UM. And so my mom used to UM. 326 00:20:26,040 --> 00:20:28,280 Speaker 1: One of the three times she made him a year. 327 00:20:28,960 --> 00:20:31,840 Speaker 1: She would do it mostly with mustard, and she would 328 00:20:31,840 --> 00:20:34,120 Speaker 1: do it like the potato salad and the deviled eggs, 329 00:20:34,119 --> 00:20:37,119 Speaker 1: and I think it was easier to just kind of 330 00:20:37,200 --> 00:20:40,200 Speaker 1: use the same base and um and then the other 331 00:20:40,240 --> 00:20:42,680 Speaker 1: two times because everyone else preferred the version, and she 332 00:20:42,680 --> 00:20:45,040 Speaker 1: would make those, and then I kind of just didn't 333 00:20:45,040 --> 00:20:49,240 Speaker 1: have it in me to fight it anymore. I mean, 334 00:20:49,400 --> 00:20:52,760 Speaker 1: it's fine, it's fine. I'm outvoted. I can appreciate when 335 00:20:52,760 --> 00:20:55,359 Speaker 1: I'm oh, yeah, that's that, that is true, that's okay. 336 00:20:56,040 --> 00:20:58,439 Speaker 1: We all have our times. Yeah, you gotta pick your battles, 337 00:20:58,480 --> 00:21:01,520 Speaker 1: especially when it comes to food and VAM. I'm getting 338 00:21:01,520 --> 00:21:06,080 Speaker 1: that idea. Yeah, but that brings us to about the 339 00:21:06,119 --> 00:21:10,879 Speaker 1: present and to our science segment. Yes, but first it 340 00:21:10,920 --> 00:21:12,640 Speaker 1: brings us to one more quick break for a word 341 00:21:12,680 --> 00:21:24,280 Speaker 1: from our sponsor, and we're back. Thank you sponsoring, Yes, 342 00:21:24,359 --> 00:21:28,760 Speaker 1: thank you. So. Uh, if all of this talk about 343 00:21:28,800 --> 00:21:34,800 Speaker 1: devil eggs has given you a savor craving saving save 344 00:21:35,320 --> 00:21:40,120 Speaker 1: savor craver of savor craver that sounds like a coupon, 345 00:21:42,080 --> 00:21:45,359 Speaker 1: we'll work on it. Um if you if you want 346 00:21:45,440 --> 00:21:48,440 Speaker 1: to make some of these deviled eggs at home, science 347 00:21:48,480 --> 00:21:50,960 Speaker 1: does have a few tips for achieving a hard boiled 348 00:21:51,000 --> 00:21:54,520 Speaker 1: egg that peels cleanly, has a crumbly moist yolk, and 349 00:21:54,560 --> 00:21:57,080 Speaker 1: a firm but tender white, and no none of that 350 00:21:57,119 --> 00:22:01,360 Speaker 1: weird sulfur smell or greenish tinge around yoke. Oh this 351 00:22:01,440 --> 00:22:05,560 Speaker 1: is exciting. Yes, okay, all right, this is a shockingly 352 00:22:05,640 --> 00:22:08,600 Speaker 1: long section, you guys. Just buckle in because I could 353 00:22:08,600 --> 00:22:11,480 Speaker 1: not believe exactly how much. Okay, alright, Eggs are great, 354 00:22:11,480 --> 00:22:14,240 Speaker 1: Eggs are really cool. Um First, you're gonna want to 355 00:22:14,280 --> 00:22:16,840 Speaker 1: plan ahead. You don't want to use super fresh eggs. 356 00:22:16,920 --> 00:22:18,879 Speaker 1: Um exit are a couple of weeks old will peel 357 00:22:18,920 --> 00:22:22,280 Speaker 1: more easily than fresh eggs because they become slightly more 358 00:22:22,320 --> 00:22:25,359 Speaker 1: alkaline as they age and start slipping off of the 359 00:22:25,359 --> 00:22:28,520 Speaker 1: shell of the membrane that's right inside the shell. Okay, 360 00:22:28,880 --> 00:22:30,679 Speaker 1: So so yeah, you want to look for eggs that 361 00:22:30,680 --> 00:22:32,760 Speaker 1: are a little bit closer to their expiration date at 362 00:22:32,760 --> 00:22:35,560 Speaker 1: the store or just you know, buy someone keep it 363 00:22:35,640 --> 00:22:39,360 Speaker 1: around for a couple of weeks, either or either. And 364 00:22:39,880 --> 00:22:43,439 Speaker 1: when we talk about hard boiling an egg, we're talking 365 00:22:43,480 --> 00:22:46,359 Speaker 1: about convincing the proteins and the egg to to fold 366 00:22:46,440 --> 00:22:48,879 Speaker 1: up with each other. In particular, ways. Your Your goal 367 00:22:49,119 --> 00:22:51,920 Speaker 1: is to set the eggs quickly and thoroughly so that 368 00:22:51,960 --> 00:22:54,399 Speaker 1: the proteins in the white bond with each other instead 369 00:22:54,400 --> 00:22:57,080 Speaker 1: of with that shell membrane, but also gently enough that 370 00:22:57,119 --> 00:22:59,280 Speaker 1: you don't wind up with with those off textures and 371 00:22:59,320 --> 00:23:04,440 Speaker 1: off flavor. First, the white versus the shell membrane part, 372 00:23:04,560 --> 00:23:07,320 Speaker 1: all right, Think of the way that a chicken breast 373 00:23:07,400 --> 00:23:10,280 Speaker 1: or whatever protein you might be cooking will sort of 374 00:23:10,480 --> 00:23:13,280 Speaker 1: like bundle and shrink up into itself when you put 375 00:23:13,280 --> 00:23:16,600 Speaker 1: it down on a hot pan. Yeah, if you put 376 00:23:16,640 --> 00:23:19,040 Speaker 1: that same protein in a cool pan and heat it 377 00:23:19,119 --> 00:23:21,640 Speaker 1: up slowly, it would stay spread out and might even 378 00:23:21,680 --> 00:23:24,679 Speaker 1: stick to the pan a little bit more. Now, the 379 00:23:24,720 --> 00:23:28,720 Speaker 1: cooking surface of your hard boiled egg is its shell um, 380 00:23:28,760 --> 00:23:31,040 Speaker 1: so you want to get the surface hot immediately so 381 00:23:31,119 --> 00:23:33,560 Speaker 1: that the proteins in the white will bundle and shrink 382 00:23:33,640 --> 00:23:36,720 Speaker 1: up into itself, which means putting your eggs into water 383 00:23:36,960 --> 00:23:41,320 Speaker 1: at a high boil. But if you keep your eggs 384 00:23:41,359 --> 00:23:44,160 Speaker 1: at a high boil, they're gonna run screaming past set 385 00:23:44,520 --> 00:23:48,560 Speaker 1: straight into overcooked. So after about thirty seconds, you'll want 386 00:23:48,560 --> 00:23:50,960 Speaker 1: to turn the heat down to a low simmer and 387 00:23:51,000 --> 00:23:53,960 Speaker 1: continue cooking for about eleven minutes, which is the length 388 00:23:53,960 --> 00:23:56,119 Speaker 1: of time at which you boil eggs for hard boil 389 00:23:56,320 --> 00:23:58,000 Speaker 1: um and that will give the egg enough time to 390 00:23:58,000 --> 00:24:03,320 Speaker 1: firm up but stop short of going all stiff, or 391 00:24:03,920 --> 00:24:06,479 Speaker 1: instead of mucking about with boils versus simmers. You can 392 00:24:06,520 --> 00:24:09,719 Speaker 1: also accomplish this by steaming your eggs to temperature instead 393 00:24:09,720 --> 00:24:12,320 Speaker 1: of boiling on a rack or a steamer basket above 394 00:24:12,640 --> 00:24:15,520 Speaker 1: boiling water. It'll still provide the shock of initial heat, 395 00:24:15,560 --> 00:24:18,479 Speaker 1: but because steam is way less dense than water, cooking 396 00:24:18,480 --> 00:24:20,840 Speaker 1: with steam is more gentle than boiling because you have 397 00:24:20,920 --> 00:24:24,400 Speaker 1: less direct heat transfer. Oh wow, I never thought about 398 00:24:24,440 --> 00:24:28,399 Speaker 1: doing that. Yeah, apparently highly recommended. And while we're talking 399 00:24:28,440 --> 00:24:32,800 Speaker 1: about alternate cooking methods, pressure cooking not recommended, too intense, 400 00:24:33,280 --> 00:24:38,120 Speaker 1: oven cooking too variable. But Suvie is a good option. 401 00:24:38,200 --> 00:24:40,200 Speaker 1: And I'm not just saying that because of that one 402 00:24:40,240 --> 00:24:42,800 Speaker 1: time that chef steps sponsored us, although I do really 403 00:24:42,800 --> 00:24:45,600 Speaker 1: like my jewel. It's it's really good for cooking eggs 404 00:24:45,640 --> 00:24:47,159 Speaker 1: in their shells to you just PLoP them in the 405 00:24:47,160 --> 00:24:52,800 Speaker 1: water bath easy. Oh my goodness. Suving makes the best 406 00:24:53,160 --> 00:24:56,800 Speaker 1: soft egg. It you can just leave it go forever 407 00:24:56,920 --> 00:25:01,720 Speaker 1: and it's so creamy. Oh Wow, this is probably way 408 00:25:01,720 --> 00:25:09,520 Speaker 1: better than any of the ads we read for chefs staff. Yeah. No, 409 00:25:09,640 --> 00:25:11,639 Speaker 1: it's it's really, it's really incredible. If y'all ever have 410 00:25:11,720 --> 00:25:17,080 Speaker 1: the chance to play around with a sub machine, eggs simple, terrific. Yeah, okay, 411 00:25:17,119 --> 00:25:20,560 Speaker 1: we'll do. Okay, back to you have done cooked some 412 00:25:20,600 --> 00:25:24,800 Speaker 1: eggs in whichever of these methods you have chosen now 413 00:25:25,080 --> 00:25:29,040 Speaker 1: to avoid overcooking. It does help to cool your eggs 414 00:25:29,080 --> 00:25:32,600 Speaker 1: down fast after they reach the right temperature the right set, 415 00:25:32,880 --> 00:25:35,239 Speaker 1: otherwise they will keep cooking in the shell from the 416 00:25:35,280 --> 00:25:38,440 Speaker 1: residual heat. And this means that you should prepare an 417 00:25:38,440 --> 00:25:40,840 Speaker 1: ice bath while the eggs are cooking. Um, when your 418 00:25:40,840 --> 00:25:43,600 Speaker 1: timer goes off, put them straight into the ice bath 419 00:25:43,640 --> 00:25:48,159 Speaker 1: to cool down. Mm hmm. Let's say, though, uh, that 420 00:25:48,240 --> 00:25:51,399 Speaker 1: you fudge something up and the eggs have overcooked, turning 421 00:25:51,400 --> 00:25:53,679 Speaker 1: the white rubbery and the yolks all chalky with that 422 00:25:53,920 --> 00:26:03,960 Speaker 1: distinct width of sulfur like brimstone. Well, what's going on there? 423 00:26:04,480 --> 00:26:07,720 Speaker 1: I don't know. Well, a few chemical reactions that you 424 00:26:07,800 --> 00:26:10,639 Speaker 1: don't want happen when you get an egg too hot 425 00:26:11,680 --> 00:26:14,160 Speaker 1: for the white up to about a hundred and eighty 426 00:26:14,200 --> 00:26:17,920 Speaker 1: degrees fahrenheit. That's about eighty two degrees celsius. The heat 427 00:26:18,240 --> 00:26:22,000 Speaker 1: will make the proteins in the white first unfurral from 428 00:26:22,040 --> 00:26:25,360 Speaker 1: their original state and then cross link with each other 429 00:26:25,440 --> 00:26:29,480 Speaker 1: and then fold up again more firmly than before. But 430 00:26:29,880 --> 00:26:32,280 Speaker 1: when you go over that temperature one a d fahrenheight 431 00:26:32,359 --> 00:26:36,359 Speaker 1: a D two celsius, you're you're really just overcoiling the proteins, 432 00:26:36,359 --> 00:26:38,280 Speaker 1: and that's what's going to give you that rubbery texture 433 00:26:38,480 --> 00:26:41,760 Speaker 1: in the white. And also above that temperature, sulfur and 434 00:26:41,840 --> 00:26:46,000 Speaker 1: hydrogen in the white will react and form hydrogen sulfide, 435 00:26:46,080 --> 00:26:50,480 Speaker 1: creating that rotting egg smell. For the yoke. Up to 436 00:26:50,520 --> 00:26:52,679 Speaker 1: about a hundred and seventy fare in hyde or seventy 437 00:26:52,720 --> 00:26:56,280 Speaker 1: seven celsius, the proteins are yeah, unfurling and then linking 438 00:26:56,320 --> 00:26:59,160 Speaker 1: up and setting up, though the extra fats and different 439 00:26:59,240 --> 00:27:01,840 Speaker 1: kinds of proteins that are at hand will go crumbly, 440 00:27:01,880 --> 00:27:04,840 Speaker 1: your grainy instead of rubbery if you go above that temperature, 441 00:27:05,280 --> 00:27:08,360 Speaker 1: and this one's fun so that that that hydrogen sulfide 442 00:27:08,400 --> 00:27:11,959 Speaker 1: that's forming in the white will in turn react with 443 00:27:12,040 --> 00:27:15,119 Speaker 1: iron that's present in the yolk, creating ferrius sulfide and 444 00:27:15,160 --> 00:27:17,200 Speaker 1: turning the surface of the yolk that gray green color 445 00:27:19,320 --> 00:27:23,640 Speaker 1: and oh okay, by the way, like side note, this 446 00:27:23,680 --> 00:27:27,680 Speaker 1: process of the proteins unfolding and then clumping is very 447 00:27:27,720 --> 00:27:29,960 Speaker 1: similar to the process that happens in milk when you 448 00:27:30,000 --> 00:27:33,440 Speaker 1: cardle it to make cheese. You're you're breaking up globules 449 00:27:33,480 --> 00:27:36,800 Speaker 1: that have a hydrophilic bits on the outside that grab 450 00:27:36,840 --> 00:27:42,119 Speaker 1: onto waters and that are encasing hydrophobic bits, which when 451 00:27:42,320 --> 00:27:44,879 Speaker 1: you break up the globules, those hydrophobic bits will clump 452 00:27:44,920 --> 00:27:50,280 Speaker 1: together when they're exposed, which means another troubleshooting thing, um 453 00:27:50,320 --> 00:27:52,880 Speaker 1: that if you're finding that your eggs are cracking during 454 00:27:52,920 --> 00:27:55,639 Speaker 1: boiling and leaking out like a whole bunch of white, 455 00:27:55,960 --> 00:27:59,359 Speaker 1: you can help stop that by adding salt and or 456 00:27:59,440 --> 00:28:03,200 Speaker 1: vinegar to the boil water, because if a crack develops 457 00:28:03,320 --> 00:28:05,720 Speaker 1: um when the white hits the treated water, that the 458 00:28:05,760 --> 00:28:08,600 Speaker 1: acid or salt will will change the charge of some 459 00:28:08,680 --> 00:28:11,520 Speaker 1: of the molecules, helping the globules break up faster and 460 00:28:11,560 --> 00:28:14,359 Speaker 1: thus clump faster. It's sort of like cauterizing the wound. 461 00:28:14,800 --> 00:28:20,200 Speaker 1: Oh cool. Yeah, I'm feeling like embarrassingly proud of myself 462 00:28:20,320 --> 00:28:22,480 Speaker 1: because I do a lot of this stuff and I 463 00:28:22,520 --> 00:28:27,520 Speaker 1: didn't know why Okay, okay, here's here's another one, all right. 464 00:28:28,040 --> 00:28:31,000 Speaker 1: According to j. Kenji Lopez alt Ak, a my very 465 00:28:31,000 --> 00:28:34,000 Speaker 1: favorite food science writer, um, that ice water bath that 466 00:28:34,040 --> 00:28:37,560 Speaker 1: I mentioned a minute ago m probably also helps solve 467 00:28:37,840 --> 00:28:40,800 Speaker 1: another cosmetic problem with hard boiled eggs. Have you ever 468 00:28:40,840 --> 00:28:43,520 Speaker 1: cracked up in a hard boiled egg to find that 469 00:28:43,600 --> 00:28:47,000 Speaker 1: there's like a flat or or maybe slightly concave dimple 470 00:28:47,280 --> 00:28:50,600 Speaker 1: that forms at the wide end of the egg? Okay, 471 00:28:51,560 --> 00:28:54,480 Speaker 1: we we know humanity knows this is caused by an 472 00:28:54,560 --> 00:28:59,080 Speaker 1: air pocket that often naturally exists at an egg's wide base, 473 00:28:59,200 --> 00:29:03,160 Speaker 1: especially as the egg starts getting older. Like you want 474 00:29:03,160 --> 00:29:06,840 Speaker 1: to use for hard boiling your eggs. Okay, One common 475 00:29:06,880 --> 00:29:09,680 Speaker 1: fixed for this is pricking the base with a pin 476 00:29:10,040 --> 00:29:12,000 Speaker 1: before you boil the egg. But that can let in 477 00:29:12,040 --> 00:29:14,560 Speaker 1: boiling water, which creates weird craters in the finished egg. 478 00:29:15,040 --> 00:29:18,120 Speaker 1: But okay, Lopez Ault thinks, and I agree that this 479 00:29:18,200 --> 00:29:21,920 Speaker 1: is reasonable that what happens when that dimple forms is 480 00:29:21,960 --> 00:29:24,080 Speaker 1: that the air pocket at the bottom of the egg 481 00:29:24,600 --> 00:29:27,880 Speaker 1: is filling with steam as the egg cooks, and if 482 00:29:27,880 --> 00:29:31,640 Speaker 1: you let the cooked eggs cool at room temperature, you're 483 00:29:31,720 --> 00:29:36,440 Speaker 1: letting that steam and the egg white both cool. Slowly. Um, 484 00:29:36,440 --> 00:29:39,920 Speaker 1: the steam will eventually solidify into like a tiny little 485 00:29:39,960 --> 00:29:42,560 Speaker 1: volume of water, and uh, an air will get sucked 486 00:29:42,600 --> 00:29:46,040 Speaker 1: in through the shell to fill the space. Meanwhile, that 487 00:29:46,120 --> 00:29:49,720 Speaker 1: the white is slowly solidifying from a gel into a 488 00:29:49,760 --> 00:29:54,880 Speaker 1: solid with a dimple where that air is. But if 489 00:29:54,920 --> 00:29:57,320 Speaker 1: you dump the egg into an ice bath, the steam 490 00:29:57,440 --> 00:30:00,480 Speaker 1: will hit its condensation point pretty immediately and create a 491 00:30:00,480 --> 00:30:03,680 Speaker 1: sort of vacuum that pulls the still hot white down 492 00:30:03,720 --> 00:30:07,000 Speaker 1: into the bottom of the base and creates a perfectly 493 00:30:07,080 --> 00:30:11,800 Speaker 1: round egg. Huh, that's the working hypothesis anyway, man, So 494 00:30:11,880 --> 00:30:17,400 Speaker 1: much fascinating egg science. Yeah. Um. A couple more points, 495 00:30:17,520 --> 00:30:20,720 Speaker 1: um uh, troubleshooting kind of things. When you go to 496 00:30:20,800 --> 00:30:23,000 Speaker 1: peel you're cooled eggs, you should let them rest in 497 00:30:23,000 --> 00:30:25,239 Speaker 1: that bath at least fifteen minutes, but you can let 498 00:30:25,280 --> 00:30:28,080 Speaker 1: them go like overnight if you want to. Um, Peeling 499 00:30:28,080 --> 00:30:31,960 Speaker 1: them under running water can help. Probably it helps like 500 00:30:32,040 --> 00:30:34,800 Speaker 1: gently flush the membrane away in any places where it's 501 00:30:34,800 --> 00:30:42,320 Speaker 1: thinking about sticking. Yeah, yeah, um flushes the um. And yeah, 502 00:30:42,360 --> 00:30:44,320 Speaker 1: you can boil the eggs and even make the filling 503 00:30:44,320 --> 00:30:45,880 Speaker 1: a day or two ahead of time and then stuff 504 00:30:45,880 --> 00:30:48,480 Speaker 1: them on the day of serving. And yeah, if you 505 00:30:48,480 --> 00:30:51,800 Speaker 1: don't have one of those fancy or unfancy dishes with 506 00:30:51,840 --> 00:30:54,400 Speaker 1: the divots for each little egg half, consider serving them 507 00:30:54,400 --> 00:30:56,400 Speaker 1: on a bed of greens like kail or iceberg lettuce. 508 00:30:56,440 --> 00:31:00,760 Speaker 1: That'll help them keep from rolling around. Or if your tricksie, 509 00:31:00,840 --> 00:31:03,640 Speaker 1: you can take take a thin slice off the bottom, 510 00:31:03,920 --> 00:31:06,200 Speaker 1: the rounded bottom of each egg half before you fill 511 00:31:06,280 --> 00:31:10,880 Speaker 1: them up, so they've got a flat surface to sit on. Yeah, okay, 512 00:31:11,240 --> 00:31:13,640 Speaker 1: I think it might be cheating, but I don't know. 513 00:31:14,000 --> 00:31:15,880 Speaker 1: I this can go up there in the debate about 514 00:31:18,680 --> 00:31:20,120 Speaker 1: I'm not going to tell you how to how to 515 00:31:20,120 --> 00:31:23,320 Speaker 1: do your deviled eggs. They are merely suggestions. Yes, I 516 00:31:23,320 --> 00:31:25,120 Speaker 1: need to get my mom to listen to this because 517 00:31:25,600 --> 00:31:29,200 Speaker 1: of all the things that I have complained about that 518 00:31:29,240 --> 00:31:31,680 Speaker 1: she kind of has convinced me to do over the years. 519 00:31:32,240 --> 00:31:36,040 Speaker 1: She hates boiling eggs. Oh yeah, I usually do it. 520 00:31:37,280 --> 00:31:42,720 Speaker 1: Um huh, Yeah, they never turned out. Oh yeah, I 521 00:31:42,720 --> 00:31:44,560 Speaker 1: know that that little that little lining on the yolk 522 00:31:44,640 --> 00:31:47,880 Speaker 1: or like a really like dry crumbly yolk is so disappointing. 523 00:31:48,040 --> 00:31:54,120 Speaker 1: Yeah yeah, huh. This also reminds me of the fantastic 524 00:31:54,240 --> 00:31:58,120 Speaker 1: video game How the Grinch Stole Christmas? Video game How 525 00:31:58,160 --> 00:32:04,600 Speaker 1: then I'm Unado game the PlayStation too. If you're wondering 526 00:32:04,640 --> 00:32:06,800 Speaker 1: how they can make a whole video game out of 527 00:32:08,440 --> 00:32:14,440 Speaker 1: not great gringe movie in an excellent cartoon in book, Um, well, 528 00:32:14,880 --> 00:32:19,360 Speaker 1: it's confusing and you spend You spend much of the 529 00:32:19,480 --> 00:32:21,920 Speaker 1: game as the villain. And in fact, I I texted 530 00:32:21,960 --> 00:32:24,160 Speaker 1: my brother this Christmas and was like, do you remember 531 00:32:24,240 --> 00:32:27,040 Speaker 1: how the game ends? Do you ever like redeem yourself? 532 00:32:27,080 --> 00:32:31,760 Speaker 1: And he's like, no, you just kind of steal stuff, okay, Um, 533 00:32:31,840 --> 00:32:37,200 Speaker 1: but your weapon of choice was this like run egg Okay, 534 00:32:37,320 --> 00:32:41,200 Speaker 1: You'd shoot run eggs at people and they'd run away. 535 00:32:43,080 --> 00:32:47,000 Speaker 1: It wasn't good, and yet I played it like a lot. Yeah, 536 00:32:47,200 --> 00:32:49,440 Speaker 1: oh no, I I feel you. There was a game 537 00:32:49,520 --> 00:32:54,280 Speaker 1: for the Super Nintendo that was based on a very 538 00:32:54,320 --> 00:33:00,440 Speaker 1: short lived cartoon series called Family Dog, and it was 539 00:33:01,000 --> 00:33:04,520 Speaker 1: incredibly frustrating and just not very well done. And I 540 00:33:04,680 --> 00:33:07,800 Speaker 1: played that game. I was convinced. I was convinced that 541 00:33:07,880 --> 00:33:13,440 Speaker 1: if I got good enough, I could defeat Yeah. Yeah, 542 00:33:13,680 --> 00:33:16,000 Speaker 1: point of pride, Yeah I could never. I could never 543 00:33:16,000 --> 00:33:20,920 Speaker 1: break out of the um pound. Is that early in 544 00:33:20,960 --> 00:33:22,840 Speaker 1: the game or it's like if you make it, I 545 00:33:22,840 --> 00:33:25,720 Speaker 1: feel like it's like quarter third third of the way midway. 546 00:33:25,800 --> 00:33:30,080 Speaker 1: Maybe I'm not sure. I never I never like read 547 00:33:30,080 --> 00:33:33,960 Speaker 1: any game facts about it, So maybe maybe that's maybe 548 00:33:34,000 --> 00:33:36,800 Speaker 1: that's the homework I'm giving myself for after this episode. Yeah, 549 00:33:36,920 --> 00:33:39,520 Speaker 1: you should, you should. I've been use a game fact recently, 550 00:33:39,560 --> 00:33:42,040 Speaker 1: and you know, it's been a lot of good memories 551 00:33:42,080 --> 00:33:44,400 Speaker 1: coming back. That's the only way I get through any 552 00:33:44,440 --> 00:33:46,560 Speaker 1: of the Silent Hill games. That's what I'm playing right now. 553 00:33:46,800 --> 00:33:51,480 Speaker 1: Heck yeah, I'm on three. Oh man, Oh jeez who. 554 00:33:52,600 --> 00:33:54,680 Speaker 1: I took a riddle to the bar and I got 555 00:33:54,680 --> 00:33:57,120 Speaker 1: everybody at the bar involved in solving it. It was 556 00:33:57,200 --> 00:34:02,560 Speaker 1: the best thing you did. Oh good. Oh that's so good. 557 00:34:02,840 --> 00:34:09,720 Speaker 1: Good for you, thank you, thank you. But this brings 558 00:34:09,840 --> 00:34:21,960 Speaker 1: us to listen man. Sarah wrote, So, I just heard 559 00:34:22,000 --> 00:34:25,800 Speaker 1: you guys say ice sculptures are tangentially related to food stuff, 560 00:34:25,840 --> 00:34:27,799 Speaker 1: and that can be true, but sometimes ice can be 561 00:34:27,840 --> 00:34:30,759 Speaker 1: a total food item. I live in Fairbanks, Alaska, and 562 00:34:30,800 --> 00:34:32,960 Speaker 1: here we have a natural hot spring called China Hot 563 00:34:32,960 --> 00:34:36,000 Speaker 1: Springs Resort. At this resort is an ice museum with 564 00:34:36,120 --> 00:34:39,720 Speaker 1: great and fun sculptures made by talented artists. They also 565 00:34:39,760 --> 00:34:43,600 Speaker 1: make ice martini glasses and have a bar. If you 566 00:34:43,680 --> 00:34:46,240 Speaker 1: are of age. You may order a stiff drink served 567 00:34:46,280 --> 00:34:49,359 Speaker 1: in an ice glass. My best friend chewed hers up 568 00:34:49,400 --> 00:34:52,239 Speaker 1: after her drink. You can also sleep on an ice 569 00:34:52,280 --> 00:34:55,200 Speaker 1: bed covered by a caribou skin. You can't get through 570 00:34:55,200 --> 00:34:58,200 Speaker 1: the night. They offer a regular hotel room well sort 571 00:34:58,239 --> 00:35:01,120 Speaker 1: it's a rural hotel for sure. You guys should come 572 00:35:01,120 --> 00:35:03,760 Speaker 1: and try it sometimes bring itself as my personal favorite 573 00:35:03,760 --> 00:35:06,000 Speaker 1: place on the planet. You can freeze your hair into 574 00:35:06,080 --> 00:35:08,560 Speaker 1: spikes and be hot at the same time. If you 575 00:35:08,600 --> 00:35:11,600 Speaker 1: go when it's negative twenty degrees, no win shild either. 576 00:35:11,719 --> 00:35:17,080 Speaker 1: It's just that oh heck, challenge accepted. Yeah, I mean 577 00:35:17,120 --> 00:35:20,359 Speaker 1: I'm cold in the studio now. Yeah, yeah, I've I've 578 00:35:20,400 --> 00:35:23,120 Speaker 1: definitely um. One of my one of my aunts and 579 00:35:23,200 --> 00:35:27,799 Speaker 1: uncles have a jacuzzy type object outside and they live 580 00:35:27,800 --> 00:35:30,239 Speaker 1: in upstate New York. So I've had the experience of 581 00:35:30,280 --> 00:35:34,160 Speaker 1: being in a jacuzzi while uh like, it's snowing actively 582 00:35:34,360 --> 00:35:38,600 Speaker 1: and my hair is icicling. It's um. It's a combination 583 00:35:38,600 --> 00:35:44,440 Speaker 1: of sensations. I like that descriptor. It's very unclear as 584 00:35:44,480 --> 00:35:47,160 Speaker 1: the positive of our negative. It leaves a lot open 585 00:35:47,280 --> 00:35:51,760 Speaker 1: to interpretation. It's uh. I would imagine it's not for everyone. 586 00:35:52,120 --> 00:35:54,080 Speaker 1: It was. It was for me for a short period 587 00:35:54,120 --> 00:35:58,960 Speaker 1: of time, and then I wanted to go inside. Um anyway, Yes, uh, 588 00:35:59,000 --> 00:36:03,200 Speaker 1: Aaron wrote, while working on researching my family history recently, 589 00:36:03,239 --> 00:36:06,000 Speaker 1: I came across this ad in a newspaper from Appleton, 590 00:36:06,040 --> 00:36:09,560 Speaker 1: Wisconsin from nineteen fifteen. I think I cut off the date. 591 00:36:10,440 --> 00:36:13,680 Speaker 1: The ad says pure yeast, easy to take. The great 592 00:36:13,719 --> 00:36:16,239 Speaker 1: health building properties of yeast can now be secured in 593 00:36:16,239 --> 00:36:19,280 Speaker 1: tablets to contain no drugs. They do not cause gas. 594 00:36:19,320 --> 00:36:23,080 Speaker 1: They are tested to ensure high and uniform strength. What 595 00:36:23,239 --> 00:36:27,400 Speaker 1: east foam tablets are for malnutrition, run down condition, loss 596 00:36:27,400 --> 00:36:32,920 Speaker 1: of appetite, indigestion, pimples, boils, stimulating growth in children. You 597 00:36:32,920 --> 00:36:38,280 Speaker 1: can send for a free sample. That's a value, folks. Yeah. Oh, 598 00:36:38,320 --> 00:36:40,280 Speaker 1: and it's that the ad has a has a picture 599 00:36:40,320 --> 00:36:42,719 Speaker 1: of of of a very satisfied lady. Yes, and it 600 00:36:42,800 --> 00:36:46,960 Speaker 1: says yeast film tablets a tonic food. Oh I missed 601 00:36:46,960 --> 00:36:54,440 Speaker 1: that part. Oh that's great, um, Aaron continued, Bacteria. I 602 00:36:54,480 --> 00:36:56,920 Speaker 1: instantly thought of your nutritional yust episode and thought you 603 00:36:56,960 --> 00:36:59,520 Speaker 1: might get a kick out of the advertisement in other 604 00:36:59,560 --> 00:37:01,920 Speaker 1: news on the same page. You'll be happy to know 605 00:37:02,120 --> 00:37:05,280 Speaker 1: that though the cheese factory was destroyed. They were able 606 00:37:05,320 --> 00:37:09,360 Speaker 1: to save the week's stock of cheese. Uh yeah. Headline 607 00:37:09,400 --> 00:37:12,600 Speaker 1: is cheese factory is destroyed by fire. On Sunday flames 608 00:37:12,600 --> 00:37:16,319 Speaker 1: started boiler room week stock of cheese is saved and 609 00:37:16,880 --> 00:37:20,319 Speaker 1: heck yeah, neighbors rushed to the fire and saved the 610 00:37:20,320 --> 00:37:23,440 Speaker 1: weak stock of cheese. But we're unable to save the 611 00:37:23,480 --> 00:37:29,840 Speaker 1: household goods Oh sad. Well, at least at least the cheese. 612 00:37:30,320 --> 00:37:34,880 Speaker 1: Those people had good priorities. Yes, yes, I love it 613 00:37:35,080 --> 00:37:42,920 Speaker 1: so much. She ran Aaron wrote, hashtag priorities the importance 614 00:37:42,960 --> 00:37:48,839 Speaker 1: of cheese. Thanks to both of them for writing into us. 615 00:37:48,880 --> 00:37:50,480 Speaker 1: If you'd like to write to as, you can, Our 616 00:37:50,600 --> 00:37:53,280 Speaker 1: email is Hello at saber pod dot com. We're also 617 00:37:53,320 --> 00:37:56,240 Speaker 1: on social media. You can find us on Instagram, at Twitter, 618 00:37:56,320 --> 00:37:59,120 Speaker 1: and Facebook at saber Pod. We do hope to hear 619 00:37:59,120 --> 00:38:01,800 Speaker 1: from you. Favor is a production of I Heart Radio 620 00:38:01,920 --> 00:38:04,880 Speaker 1: and Stuff Media. Thank you, as always to our super 621 00:38:04,880 --> 00:38:08,120 Speaker 1: producers Dylan Fagan and Andrew Howard. Thanks to you for listening, 622 00:38:08,120 --> 00:38:09,759 Speaker 1: and we hope that lots more good things are coming 623 00:38:09,800 --> 00:38:17,120 Speaker 1: your way.