The Devilish History of Deviled Eggs
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- čas přidán 3. 06. 2024
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Subtitles: Jose Mendoza | IG @worldagainstjose
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Fried Eggs: Balise42, CC BY-SA 4.0 creativecommons.org/licenses/..., via Wikimedia Commons
#tastinghistory #deviledeggs
I'm not a doctor but have studied immunology at a uni level (and have been to culinary school) and if I had to guess as to why you're fine with thoroughly cooked egg whites, it is because the part of the egg white you're allergic to is a protein which becomes denatured by the cooking process, this changes the shape of the protein and it no longer fits inside the receptor for the particular immune cell that recognises it as something to mount an immune response to (the reason for your allergic reaction is said immune response). 🤷🏻♀
I've studied some immunology too and that makes so much sense. I think you are right.
That’s super interesting!! Do you know anything about allergy to egg yolk? I was told I have a sulfur intolerance but egg yolk gives me the worst reaction
I used to think that bananas were supposed to make the roof of your mouth itchy. The weird thing, similar to Max Miller's issue, is that it only happens with under-ripe bananas. When they're fully ripe, they seem to be fine. I've never found an explanation for this, so I just avoid eating them altogether, even though I really like them.
@@jeremyreid84I wish I could pass on my non allergy to you, since I don’t really like bananas. That way you could eat them whenever you like.
This is a very thought out answer. Now how do we bypass it? *stuffs MORE deviled eggs in mouth.
I like how these recipes tell you go "make good sauce" or "mix until nice".
Helps me not accidentally make bad sauce or mix until disgusting. 👍
Take those warnings seriously. I once mixed until evil and now my deviled eggs are plotting to take over West Virginia.
Fuchsia Dunlop's Chinese recipes often say "Add the ginger to the wok and stir-fry until everything smells delicious."
I think Max addressed that in one of his older videos. Supposedly, ancient and medieval recipes used to be written primarily by cooks FOR cooks, so when the author says "add enough salt" or "knead until it looks right", they just kinda take it for granted that the reader knows what they mean and assume they don't have to explain. I don't think it was until the invention of the printing press that we actually start seeing recipes meant for anyone and everyone to try, but I could be wrong.
Even when they were specific they could wrong. Like Mrs Beeton (who never cooked a meal in her life) telling everyone to boil pasta for 45mins
I need thorough instructions and measurements, as I've got no cooking background, no intuition, and am on the autism spectrum.
Found recipes with delicious looking pictures and 5 star reviews like "take a good amount of flour, add enough water, some eggs and sugar as you like [...] bake until done".
---___---
PS: even worse when they do have precise measurements, but they're wrong. Like those TV cooks. "Take a pinch of salt"
I literally was thinking "man I'd like to make this but eggs are like $20 a dozen" and you hit me with the Beauty and the Beast line I nearly passed out
It's too funny - a Market I shop at sells "Organic" Celery for $5.
A place that's good to shop their sales, most of the time! But they have THE cheapest eggs - $3.98 for a dozen.
might as well get farm eggs locally, incubate a few and have baby chicks as well
High egg prices are a tale as old as time. 😜
Just curious here, are you buying fresh from the farm eggs? Or is $20/dzn the grocery store price? 🤔
holy moly $20?! where are you from?
Putting the eggs back together keeps them from oxidizing/drying out as quickly. This works with with damned near everything. Cheese, avocados, wounds, 8 bit game code, etc.
Hmm - good tip. Can see the utility in pre-fridge days or picnics without coolers after long hikes
I’ve seen a tutorial about cake, where you cut a slice (NOT a wedge) from the very middle, and then push the two halves together to keep the cut edges from getting dried out.
@@TentinQuarantino_ a rectangular slice
@@TentinQuarantino_ funny - it sounds obvious once you read it, yet never thought of doing it!😄
@@shadowcween7890pretty sure they mean a long type of cake
Don't die, Max. You must never die, but keep presenting historic food in perpetuity.
don't worry he's a vampire
I hope he stays safe, where else am I going to learn about cool recipes, learn history and play "Who's That Pokemon?"
Egg whites ain't gonna to get this boy down.....
"Today on Tasting History we're making that most ancient of sandwiches, the Double Double, Animal Style, from the ouvre of that most obscure of restaurants from the old North American Empire, Innooout. Now, no one remembers what 'Innooout' means but..."
@R. P. Can't wait to see the nectar & ambrosia recipes...
I first thought, “wait, didn’t he say that he’s allergic to egg whites? Why’s he making Deviled Eggs?!” -I’m glad you acknowledged that so I’m know I’m not crazy 😅
Egg protein (and to a certain extent all animal proteins, but eggs do it FAST) denature and then clump when heated. So allergies are because your body is looking for a certain shape, but cooking changes it's shape enough that your immune system gives it a pass. This can happen with milk as well, so my son was allergic to raw cow milk as a baby but cheese and food with cooked milk never gave him any pause. His doctor explained like turning cotton bolls into thread and then cloth, it looks and feels nothing like what it started as.
@@mwater_moon2865
There are two common allergens in egg whites, and one of them denatures around 80°C whereas the other is more stable, so if you’re only allergic to ovalbumin you can have eggs that have been cooked to a high enough temperature whereas if you’re allergic to ovomucoid you can’t have any eggs (or at least not from that particular species-other kinds of eggs might or might not trigger an allergic reaction) no matter how cooked they are.
@@ragnkja Good to know the specifics, allergies are frankly kinda crazy. Like my son out grew his, but other allergies just get worse as you age. And then there's cross over allergies, like if you become allergic to birch trees then bananas will make you react
Everything that humans can be allergic to is in fact a protein. Also in pollen or animal allergies it is the proteins that trigger immune reactions. So when you cook a protein it changes shape (like many others here already mentioned).
Like many other people I am allergic to pollen. But many are unaware that similar proteins are also found in fruits that grow on trees, thus causing cross-reactions (apples, pears, cherries etc). So, cooked apple pies are completely fine for many people with these allergies (luckily!).
Plants from the pea and wheat family can also have very potent allergen proteins. For those allergic to pollen cause severe allergies, for example raw peanuts or bean sprouts.
Actually he said he was allergic to raw egg whites
I think your reasoning of why it's called "deviled" is most accurate out the bunch. It really is wicked how I can easily eat a whole platter of them but my limit is usually just 2 eggs in any other form 😅
Hear, hear.. I concur with your accurate analysis! 🥚
Yes, but you gotta remember they are all half eggs. So 4 (normal portion) or 6 (large portion) is only 2-3 eggs.
@@tylerhorn3712 Nobody's eating 6 of these, I regularly pop ten in my mouth in a row without breaking a sweat.
Cool Hand Luke wouldn't have any problems if he just had the eggs deviled.
@@tylerhorn3712yeah but a tray probably has 10-16 halves, meaning 5-8 eggs, thats way more than the two people usually eat. Not to mention the added fillings make them even more filling to eat.
That's why I love this channel. Random mention of "deviled bones" has me thinking "wtf?" then it turns out to be a really interesting quick history lesson about fried chicken of all things. Looking forward to trying some of the recipes myself when the cookbook gets here!
People were a lot more honest back then. if you're ordering chicken wings, you are getting seasoned bones.
At first, I thought it might have been a processed bone marrow. I'm glad that it's much simpler than that.
I want to be ‘Finishing a platter of Deviled Eggs and still not satisfied’ level of iconic.
I always go last when it comes to Devild Eggs, so I can take the left overs or a large batch with out feeling like I am depriving others of it..
@Jonathan Bair see I just make the deviled eggs. can't feel bad about eating all of them if I'm the one who made them
@@mmori673 LOL... That is true
you'd just be me during easter
As kids during thanksgiving and Christmas we’d all get chased out of the kitchen and banned from coming back in because we would keep grabbing deviled eggs and stuffing our faces long before everything else was done cooking!
Happy Belated Birthday to our Resident Hardtack making Hunky Grandson, Max! This is the first video after turning 40. I hope you had a great birthday. Sending all my love to everyone at home. Have a great year ahead ❤
40? Really, he looks so young.
@@zesky6654 i know! i wouldnt think hes a day over 35 😊
Thank you!
AWWW!!! 🎉
@@zesky6654 devilishly young...
I'm just posting this before I watch. I bookmarked this video as my reward for getting through my week.
Yes, your videos are as delicious and devilish as the namesake of this episode. They are one of my own small personal pleasures that make life just a little more bearable.
From a foodie and a history buff, thank you for all the hard work and adventurous choices you have made to bring this channel to life.
You represent some of what I imagine is the best of what the internet can be. Truly enriching and wholesome content that would make Mr. Rodgers proud. Never quit Max, never.
Whole hearted agreement with that.
Ive worked as a chef for over 20 years. I absolutely love learning more about the history of food. Its a bit of a relaxing past time for me. Love the channel, would love the time to read through and test some of these historical cook books. I guess ill have to make the time, and make my partner some interesting food.
Good luck to your partner haha. Thanks for watching Tim
@Tasting History with Max Miller thank you. She is also a chef. We are adventurous eaters, and both of us love learning more about history, and especially love learning more about food and the history behind food. To me, it is a matter of learning more culture behind what we eat as well as why and how. Just ordered a copy of your book. Im really looking forward to its arrival. Im sure she and i will both have our own modifications to our personal tastes, but you put in the work, and I'm excited to see the recipes.
OMG I HATE A LEAF IN A BIBLE AS A KID AND THOUHT IT WAS LETTUCE AND HAVE BEEN SEARCHING FOR THAT TYPE OF LETTUCE EVER SINCE! I never expected that a Tasting History video would help me accomplish one of my childhood dreams. Thank you so much Max!!!
Bless you for your search.
Bless Max & his researching.
...you did what?
You ate a book page and then has been searching for it your whole life?!??? And thought it was lettuce?!!!????
@@alexandresobreiramartins9461 I assume they ate a leaf that was used as a book mark in a bible, since that's what Max is talking about in the video.
that's the devil's lettuce 🌿🌳
You generally upload after my morning classes, so I always get to watch your newest videos after getting my ass handed to me in class, before taking a nap and enduring yet another 4 hours. I salute you, magic food man, for you make my nap time the most pleasurable experience of the week.
"Magic-food-man"! Meesa like this!
there are one or two traditional dye makers who still make it. They are disappearing though. the pandemic really hit them hard.
I just went hunting for the video of it. Here it is: czcams.com/video/iBNySB2jpVg/video.html
It's worth the watch.
Edit: spelling
i think it would be really great if max did a budae jiggae (korean army stew) since there's a lot of history behind it and it's also delicious.
Oooh good idea!
I crave this dish whenever I’m sick. I don’t know what magic is in it but it always makes me feel better.
@@kimmerlee10 same, it’s the ultimate hangover cure too
Army Stew, Army Base Stew, Military Stew. Spam(tm), frankfurters/hot dogs cut up, a slice of process cheese, ramen noodles, optional egg stewing in the broth.
It emerged immediately after the Korean War, with hungry Korean families scoring, one way or another, American foodstuffs from working on American bases.
Nah
I've noticed a trend with medieval recipes where they often include saffron. Medieval nobles must've really liked that stuff.
It was crazy expensive and an unusual color for the time, so mainly it was an excuse to show off how wealthy and elite you were. The foods including it are pretty much always intended for showy special occasions where you had an audience you wanted to impress. Its flavor is kinda incidental.
Much as I love saffron, I wouldn't want it anywhere near deviled eggs, so yeah, I suspect their overuse of it had more to do with showing off.
@@austenhead5303try it you might like it, but don't overuse it and use premium quality saffron it makes a huge difference
@@austenhead5303 Saffron has a very distinct, floral-like flavor and aroma, doesn't it? I don't think I'd care for it in deviled eggs, either. But hey, ya never know, right?
When we lived in Kentucky, we stopped at a bakery in Danville that not only had awesome baked goods, but “Dressed Eggs”. They were just good old fashioned deviled eggs, but when I asked why they were called dressed, the nice lady behind the counter told me that they’re too delicious to give the devil any credit on. I bought a half dozen and they were simply divine! ❤
I plan to keep this information in my back pocket if I'm ever in Danville Kentucky.
Dansville is a creepy place. Used to have a lot LG&E managers out of that town. Very strange place lol
I love that answer!
My husband's family is from Springfield, which is very near Danville, and they always called them that, too. I was about to post about that when I saw your comment. You beat me to it!
I'm from Oklahoma and we don't call them that here, so I asked my MIL❤ why they call them "dressed". She said that it's because a lot of people like to bring them to church potlucks and nobody wants to eat food from the Devil, especially in church. She may have been teasing me, but I'm not sure. The Southern Baptist runs really deep in lot of Northern Kentuckians. Either way, the ones she makes are absolutely delightful.
That's adorable, I love it
Can I say as a German I'm always extra excited when you cover recipes from our culture - and bc I love to hear German words pronounced with an accent.
Seh ich auch so, es ist immer sehr amüsant zu hören wie andere deutsche Wörter aussprechen
I think his german is pretty good, sure his pronounciation is a bit stiff because he doesn't know the intonations but he pronounces his german better than most youtubers that want to pretend they know what they are saying.
Es ist noch kein Meister vom Himmel gefallen.
What the Schnitzel...?
Imagine doing a genealogy test and finding out your mostly not German.
@@TheDeepDiveLLC
How would that change where OP is from, or what culture they grew up in?
I remember finding a whole bunch of wild mint in a ditch just up the road from my childhood home. I transplanted some and within a few seasons, the front yard was brimming with them! Never incorporated the leaves into deviled eggs but the mojitos were definitely tasty!
Thank you, this is giving me all sorts of ideas!
As for the Costmary, I love working with that herb. The dried leaves were not just used as bookmarks, this was also used as a strewing herb, mixed into rushes on the floor, or later, sprinkled under rugs, or layered in when storing clothing and household linens.
It's also known as Alecost, and was used in brewing before hops became popular.
This is a perenniel, and is very easy to grow, so is well worth having in the garden.
In 1976 my mother added an unusual ingredient to her curried eggs (substitute curry powder for chilli). It was the occasion of Queen Elizabeth’s Silver Jubilee and she had offered to make the dish for our street party. 100 eggs boiled, yolks in a big bowl being mashed with the other ingredients, us children helping, when we suddenly noticed that the cigarette she had been holding but not smoking as she was chatting so much, had about an inch and a half of ash, which went straight into the egg mix…. We looked at it with horror, but my mother, rather than buy and boil another 100 eggs, just mashed the ash into the egg mix. They were delicious, and nobody got food poisoning, thank goodness!
That’s a DEVILed egg for sure😂
Thank you for sharing this story! It's interesting.
Nicotinic eggs
Egg hAsh.
Wouldn't it just be easier to scrape off as much as you could of that ash from the mashed eggs, instead of mixing it all in???
About 25 years ago, my nephew was making deviled eggs and added just the tiniest splash of vinegar. It was amazing what a difference it made and I never skip the vinegar now. Also, if you like just a hint of sweetness, add a small touch of honey mustard along with the regular mustard. If I want to be "fancy", I sometimes mix in some chopped bacon and that takes them to the next level. If you can't tell, I really love deviled eggs. Thanks for another fabulous episode, Max!
The acid really does help to brighten it! my mom uses pickle relish (for both sweet at sour). Though she uses powdered mustard, not the liquid bottle kind.
Thank you for sharing this!!
I bet a dash of dill pickle juice would be good also.
I often make deviled eggs using pickled eggs, try subbing out the regular paprika for smoked paprika sometime.
I add a bit of horseradish or wasabi, THAT'S a game changer!!
I hope your traveling is as wonderful as wished. I'm 32 and bed ridden due to health and I love history. I wanted to travel before I got very ill. Watching you n sometimes just listening to you helps me feel like I'm there as well. Thank you sooo much. You truly are amazing.
I hope you are able to recover, but if not, I hope you find joy in the world of CZcams learning.
I’ve had a crippling depression / agoraphobia that waxes and wanes since a home-invasion attack in 2016. These types of tutorials have made me feel a little better about my confinement.
@@TentinQuarantino_I know my reply is super late but I am so sorry to both of you for the suffering you're enduring. And as far as the trauma from being attacked, I highly recommend EMDR therapy (and possibly IFS as a supplement to it) if you can find a therapist who specializes in these modalities. I have PTSD and I used to be in constant emotional agony and have frequent panic attacks, but most days I am anxiety free now. I hope you can find comfort and peace eventually.
Max I hope you read this. Your videos are my absolute favorite and keep me interested in history! Even as a kid visiting a replica Titanic exhibit I remember it coming alive for me not because of the names or narrations in the provided headphones, but looking at the kind of foods they ate, soap they used in the shower, what kind of cigarettes they smoked. It's the very HUMAN things that make history come to life for me and food is the most human thing that connects us all. Thanks for all the research and work you put into these videos! My kids and I wish you all the best ❤️
That's so true! It's the everyday things and items that really make history interesting (at least for some of us). Especially food! 😋I love learning about different cultures, and for me learning about the foods and recipes from a culture is so interesting, and food is what draws all people together, no matter where we're from.
Since my mom was allergic to peppers of all kinds and got worse after her chemo and radiation, I switched out paprika for dill and now my family prefers it with dill even after her passing 2 years ago
My mom always uses pickle relish and powdered mustard. So I'll second your dill!
I love dill when I make egg salad so that makes sense!
@@punkinhoot I love saving back the pickling juice from my favorite pickles and using it when I'm in the mood for deviled eggs and/or egg salad. Sooo tasty! 😋😋
@@a.katherinesuetterlin3028 Perhaps "Drinking with Max" could do an episode on switchel, a vinegar-based drink popular in the 18th Century.
I think the Fannie Farmer proto-Buffalo wings would make for a great episode. There’s all kinds of juicy details about the places that claim to have invented them you could tie in.
More Fannie Farmer recipes with a hopeful companion in B. Dylan Hollis for a collaboration! 😁
Claimed to invent them?!? Smh. I bet you use ranch
@@smpsailor get the hell out of here with that disrespect. Blue cheese is the only acceptable dip. And yeah. 3 or 4 places all claim to have invented them but obviously there can only be one
I don't know of any place that claims to have invented the buffalo wing other than the Anchor Bar in Buffalo,NY.
@@iwontliveinfear Same. It was the Anchor Bar as far as I know.
The deviled eggs with the honey and some of the vinegar sounds wonderful. I always have some deviled eggs when I visit my mom's, its a very common snack she makes for everyone usually when its a holiday or she wants to have family over.
So I don't know how relevant this is, but I'm from Germany and here deviled eggs are called Senfeier (mustard eggs) afaik. They're called that because they kinda smell like sulphur if prepared this way. Maybe that could have something to do with why they're called "devilled", since brimstone/sulphur=devil?
Seems like a reasonable conclusion!
"Deviled Bones" sounds like a recipe I'd like to try for Halloween. Probably served along side modern Buffalo Wings carded, "Deviled Bones (Served in the style of Buffalo)"
Please, list ingredients, since you plan to card identify.
@@karengerber8390 "Card identify?" Ingredients for what recipe? I don't understand the request.
@Troy Pacelli: they suggest since you are writing cards identifying the dishes being served, you should include ingredients from the recipe for Buffalo Wings and Fanny Farmer's recipe for Deviled Bones.
If you’re only allergic to ovalbumin and not ovomucoid (the two most common eggwhite proteins to be allergic to), the reason you can tolerate cooked eggs but not raw (and also not soft-boiled) is that ovalbumin decomposes around 80°C, so anything cooked to a higher temperature throughout is safe for you to eat.
If you can, see if you can get tested for allergies to other kinds of eggs (e.g. quail, duck, goose), because your allergy could be specific to hen eggs or it could be more general.
I love the old newspaper clipping at 13:02 . From the $5 an acre land courtesy of the Union Pacific railroad to the $94 tuition at University of Alabama to the various pharmaceutical snake oils, for only 25 cents. What a snapshot of American life at that time.
My aunt has had once made some extra deviled eggs. When she was at university (in the 70s in Hungary) they did not have private fridges in their dorm rooms, just one for everyone on the corridor and some of their food regularly went missing. So to find out who was stealing their food, she made a batch of deviled eggs that she spiked with laxatives and put it in the fridge. As expected, it disappeared the next day. One of the cleaning ladies was on sick leave for a while after that 😆😈
That is HILARIOUS! Ha ha, serves her right (the cleaning lady). 🤣I bet she was more careful about eating other people's food after that!
I would love to see you make "Deviled Bones". Makes me hungry for some wings just imagining what that would be like lol. Please consider it, much like cheeseburgers, hot wings seem to have been around for a very short span of time given how delicious and easy to prepare they are.
Considering that the ancient Romans ate hamburgers (of sorts - a fried patty of chopped meat in a bun) and that they loved cheese, I wonder if it is too much of a leap to surmise that one of the sellers might have added a slice of Pecorino to his product...?
@@kimvibk9242 bread rolls with fried meat pattys are quite popular all over europe and the levant since quite some time, but i wouldnt call frikadellenbrötchen or kofta a hamburger
Would be great for Halloween!
Deviled Bones are more often beef or lamb, a natural byproduct of a standing rib roast,at least according to the inimitable Beard....he has several great recipes for them. There's a good series for Max....
Agreed👍🏼
"I can finish a platter of deviled eggs & not be satisfied." Ah. A kindred soul. Good man.
As a real aficionado of deviled eggs, and one who makes them a little differently every time just for the fun of it, I must say I truly appreciated this episode. I had no idea THE roots went back so far.
But - please tell me......who ? bites a deviled egg in half like he does at the end ?? I always shove the whole thing in my mouth at once !
I can easily eat 7 or 8 "halves" on my lunch plate ! i would be suspicious of any one biting them daintily - like a little girl.......
@@urbanurchin5930 I guess I'm one of those weird freaks who eats a deviled egg half in about 3 bites! 🤣What can I say, I'm a slow (and I guess "dainty") eater.
Now you're suspicious of me, aren't you? 😁
That’s so interesting. There’s a restaurant near me that serves deep fried deviled eggs. It seems to be a pretty standard modern recipe but they deep fry the whites before filling and top with candied bacon bits. I’d never seen it before I had no idea the original deviled eggs were fried. This is making me feel like I want to get creative on Easter 😂
You mentioned Asafoetida being used as a spice or seasoning. I studied about it in pharmacy school. It's also known as Devil's Dung, and has been called "the smelliest spice in the world." People would wear a small bag of it around their necks to ward off evil spirits. I know of a farmer who drilled depressions in the bottom of his pigs' feeding trough and stuff the holes with asafoetida to keep bugs away from the feed.
My grandmother swore by hanging asafoetida around the neck to ward off spirits and germs. It smelled so bad, that may be why it worked!
@@doll624 Hey, enforced social distancing will help keep you healthy.
It’s also called Hing in Indian cooking. I bought some and my husband came home and said WTF IS THAT SMELL?? 😂 by the time he got home I had put the bottle in 2 ziplocks and shoved it to the back of the pantry and he stood at the front door asking that question 😂 devils dung indeed!!
Topically, I just made Max's Parthian chicken, and my kitchen smelled like ass until the chicken started cooking really good, and now it smells like heaven.
@@MegaKat You got Stockholm syndrome from asafoetida
I had a German Aunt who would make up the normal recipe and put a pinch of both sugar and cayenne on them and then bake them until the sugar crusted. They never lasted very long around my family…….
There are so many things to love about these videos (history and food, two of my favorite things) but the edited in bits ie “that’s too expensive” from Beauty and the Beast after saying you needed 6 eggs never fail to make me laugh.
1. Older eggs are easier to peel.
2. Peel under water, which seeps between the egg and its shell, thus facilitating separation.
God, I love when you discuss your historiographic methodology with us, Max! It is such a huge part of what seperates a "historian" from a "Historian"! The academic training in questioning sources, fact check the "fact" (that is known in the academic world as a "woozle" or the "woozle effect" from A. A. Milne's Winnie the Pooh) is a huge part of our work! So thank you so much.
haha
woozle
im not a native english speaker but knowing a specific field's slang for something is rly fun!!
reminds me of when i was diggin at an archaeological site and they were talking abt "teg" and they told me it was for tegulae
That's a really strong term for it and it makes so much sense!
"They come in ones or twozles, but if they so choozles,
before your eyes they start to multiply."
That's a perfect description of something inaccurate that's recorded in good faith, but then gets spread and repeated so often that it just becomes accepted as fact beyond control.
Socrates was right, no matter how much we know, we never know as much as we think we know.
@@NODnuke45 The conundrum, and lodestone we historians all have to bear. And it drives us. When we run out of questions, we know that we are asking the wrong questions.
@@NODnuke45 "The first step on the path of wisdom is knowing that you don't know everything. The second is understanding there are things you don't need to know."
When my daughter was in school, some of her classes would use “food days” to emphasize time periods, cultures, regions, etc they were learning about. One year the class had to bring food that related to Shakespearean England, specifically hand foods that may have been served as snacks outside the Globe theater. I sent Medieval Farsed Eggs from Good Huswife’s Jewell, using farsed stuffing instructions from same source, figuring not much would have changed over the years on the snack food front. The eggs were halved and stuffing made with the yolks and all the other stuffing ingredients, then the halves were put back together, tied with string to hold together, and boiled. Definitely something different 😁
For those who want a close equivalent to Costmary - the standard little white garden daisy is from the same family and completely edible (both the flowers and the leaves, although I'd recommend leaves for this recipe). If you are foraging for them, best not to get them from places close to traffic and pollution - but other than that, you're good to go. They have a fresh, lemony and slightly bitter taste. If you're new to foraging, please don't dig up the whole plant or pluck all the leaves and flowers: just take a couple from each one you find. Wouldn't need many for this recipe anyway - they have a very strong flavour.
The subtitles are pretty funny especially at 5:57 .
For a while, I lived in a town called Boone, Iowa. At Christmas time, the butchers at the local gocery store made up a holiday sausage called "Sweedish Potato Sausage." The store had an old fashioned butchers counter, with glass cases displaying all the cuts and there was always a couple of butchers on hand to be of service. The sausage had an unusual favor that my husband didn't like, but, I found interesting. It always sold out quickly. I've always wondered about the history of this dish.
It sounds like it could be “Potatiskorv” (potato sausage), a traditional dish from Värmland, a province in central Sweden, which is served in christmastime.
en.m.wikipedia.org/wiki/Potatiskorv
A trick for making them easier to peel is to make the water more basic (less acid) than the egg.
There are two ways to do this: 1. use older eggs, the gas exchange through the shell results in higher carbon dioxide in the egg, making it acidic. Or 2. add a tablespoon of baking soda to the water. Works even with the chicken-laid-'em-this-morning eggs.
Or just steam them. The water particles are smaller with steam allowing the water to penetrate the shell and separate the egg from the shell. It's a lot easier than boiling.
@@baylorsailor or use a pressure cooker, a bit faster and always easy to peel.
I have chickens (hence, very fresh eggs) and although you may be right about the chemistry, I've never had a problem with peeling. I cook them as above, making sure they are immediately plunged into the cold water from the hot, and cooling as Max recommends. I've noticed that sometimes (and you probably have an educated guess about why this occurs) they become more difficult to peel after, say, 3 or 4 days in the fridge. When I learned that eggshells are actually porous, it occurred to me that dryness might be a main factor.
So now I simply put the eggs in a bowl of water for 30-60 seconds and they peel perfectly.
I came to the comment section expecting to find thirty conflicting and contradictory ways to make peeling boiled eggs easier, and this thread is a good start. 😅
@@rogerclarke7407 I’ve pretty much switched completely over to “Hard Boiling” eggs in my instant pot.
Haven’t had a peeling issue. I think the pressure enters the egg via the pore and forces that membrane off the shell
Something about seeing him take the first bite is very wholesome. He just has such a positive expectation to every bite and enthusiasm on his face. Where as I always expect the worse so I look pretty dead inside trying something.
Hey! Loved the video ❤ I have a dairy allergy so I feel you. Fun fact allergic reactions are caused by proteins and when you cook food the proteins break down and your body no longer recognizes them as allergens. That's why you can eat cooked egg whites and I can eat cooked butter and milk.
Coloring the inside of eggs for (unironic) Easter Deviled Eggs is having a comeback. For several years now, we soak the boiled egg whites with beets (pink), cabbage (blue), tumeric (yellow), or just food dye before drying and then filling them with the seasoned yolks. Depending on whether you slice the eggs first or how long they soak, you can get some cool effects.
From Germany: LOL! Deviled eggs were the party snack of my childhood and youth, in the 50s and 60s of last century. Since the 70s and 80s we started to do so-called Marble Eggs, from Chinese recipes (hard-boiled eggs cooled down, then the shell cracked gently with a spoon, then cooked a second time in a mixture of tea, star aniseed, salt, soy sauce- leave them to soak over night ... When you peel them there is a beautiful marble pattern on the egg white, and they are very savory.😃 The skill lies in the gentle cracking of the shell😃
Marble eggs, that sounds lovely, and delicious too!
Max, your videos are so entertaining, informative and authentic. I really enjoy every single one and am very grateful for your production of them!
I've made Platina's recipe (except I also left the eggs open for ease of frying) and my husband and I both really liked them. The verjuice cuts that richness, the fresh and aged cheeses (I used parm and chevre) were a nice addition, and all the spices and herbs and the sweet/sour sauce give a really nice complexity. But I did have some issues with burning while pan-frying so I'm definitely going to use your oven technique next time. Brilliant!
You know max, I always think about the time you had to make a decision between doing this or the other job you had. It always hits my mind when I watch your videos and I'm very happy you chose to do this you have brought alot of joy to myself as well as others in this community Not just joy ethier but knowledge and that's the best part. Anyway anough of me being a fan boy. Just wanted to say thanks for everything boss.
Thanks for the love Brandon
If you like eggs you could make little "Fliegenpilze" (fly amanita) out of whole cooked eggs, a cap made out of a piece of tomato and little dots of butter for the white spots. You can also add a face by putting cloves in the egg.
They where a hit at childrens parties back in the GDR.
I had to look it up to get an idea what that could be. Fairy toadstool snacks! Those are so cute!! 💕
I love history, I love cooking. Your show is the best of both worlds! Thanks you so much for these great recipes and all the great history!
All the variations of deviled egg recipes you mentioned from history all sound good in their own regards, and it is very VERY interesting hearing all these variations on them, it's eye opening.
A popular Easter dish here in Denmark is 'Skidne Æg' (litterally Dirty Eggs) where hard boiled shelled eggs are placed in a bowl with a peppery-mustardy sauce and served forth. It should be lukewarm and eaten with our dark rye bread (obviously). Beer and aquavit is optional!
That sounds yummy❤
No they're not.
@@updownstate I assume you mean the OPs last sentence, if so I completely agree. 🤓🥃🍻
I still have to try that. I thought it was usually done with "smilende æg" (I don't think we have a term for that in English), but could be hard boiled or soft boiled too.
@@LindaBforlorenhare I think you are right.
Max, I want to take a moment to sincerely thank Jose for doing a marvelous job with providing the captioning for your channel.
I don't hear so well anymore and I'd be totally lost without the effort he puts into providing these spot on (and oft times hilarious) captions. Thank you Jose!!
And thanks for another great video. My wife and I both love your channel! Though I do 90% of the cooking in our household she always gets a good snort o laughter out of your presentation. 😊
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Max, I want to take a moment to sincerely address the alarming amount of saffron used. I cannot afford to make a single one of these eggs. That was like $50 worth!
@@Wtfinc Safron can be mail ordered for much less than it is sold locally. Still expensive, at around $6 per gram, but at bulk prices that was an affordable amount. You do have to use it often enough to justify buying 10g at a time to get that price though.
@@yellingintothewind ahh, gotchu
"Make good sauce with this" is one of those absolutely comically non-descriptive recipe instructions that I subscribe for
I am allergic to paprika so I use chili powder instead. It taste amazing! I have taken them to potlucks and they were a hit, people were shocked at how well the chili powder went with them.
I've done this. They're crazy
Paprika is dried, ground up red peppers, so how can you eat chili powder, which is made from another type of pepper?
@@nonenoneonenonenone I don't know for sure, all I know is if I eat paprika I break out in hives from head to toe but thus far no other pepper does that to me. I did read that one could actually be allergic to the additives in paprika powder rather than the pepper itself and that might be the case with me. In regards to other peppers I can't be around hot peppers when being cut up or cooked they cause me to cough and start wheezing within seconds requiring an inhaler. That is considered an allergic reaction but that does not happen with all peppers either.
In the southern USA you can tell how "Southern" a lady is by how many deviled egg plates she owns.💜
My grandma isn't southern, but her number of deviled egg plates tripled when my brother got to be old enough to eat them!
@@LadySuilenroc There are never leftover deviled eggs to take home. 💜
We gave up on deviled egg plates and went on to full sheet pans.
*insert someone using the plates as throwing weapons and still having enough to throw 1 plate a second for 50 years*
"The Devil's frisbee"?
I burst out laughing at “that’s too expensive” 😂
Minced onion, pickle relish, miracle whip, small amount of yellow mustard, salt and pepper mash together refill egg white halves sprinkle with smoked paprika.
Just stumbled on your channel. Subscribed. Recipes and history…. what a combination.
a little something extra for you, there's an easter egg hidden in one of the Myst videogames that is a recipe for devilled eggs labeled as "D'nied eggs" after the D'ni people in the game. There was a tradition of a devilled egg day at Cyan, the creators of the game series, so they put their favorite recipe for the eggs into one of the games as a secret to find. It technically has three recipes included for mild, hot, and "oh god where's the bathroom" levels of spicy for the fillings. I've made em just to see how they turn out, and they're not too bad it'll certainly wake you up if you try eating one for lunch, and the one with the jalapeno and serrano peppers chopped up in em certainly lives up to the devilish bit of the name.
Cochineal was also the dye used for the scarlet found in British officer and Sergeant's regimental coats, before chemical dyes were developed. Madder was used for the coats for the privates and corporals. 😉
My Southern grandmother put sweet pickle relish in her deviled eggs. This adds vinegar, spices, and a bit of crunch. Easy and so good.
YES- My mom told me to add relish to the deviled eggs I was bringing to the office for a pot luck lunch. They were a big hit. 👍
8:55 Cochineal wasn't really something new - Polish cochineal was used as a dye in Europe for centuries (not sure if it was used as a food dye), the Mexican cochineal was cheaper so it became much more popular.
Yes to the Lego wildflower bouquet back there! I’m almost done with mine! Also with peeling eggs why not shake them in a cup first? I have hand disabilities but love cooking so I do that as a little hack!
Awesome video as always. As a german I'd recommend to make Swabian "Maultaschen" sometime. They are up there with the most delicious german food - and they also have a pretty funny history. And since you are really good in german pronunciation, I challenge you to properly pronounce the alternative name for "Maultaschen", which is "Herrgottsbscheißerle". That should make for another glorious episode! :D
Keep up your great work
The reason for the alternative name would also make for a good history part!
@@Fayeluria Totally. Des wär ä subbr Folge! :D
My family is Swabian, and the alternative name for Maultschen is new to me. Thank you for sharing!
@@Fayeluria It's probably fake though
History lover and foodie here! Absolutely love your vidoes. I just found them today! I'm buying your book when it releases in a few days. And I really appreciate how when you said 1st you need 6 eggs you cut to that song from beauty and the beast cause that's what popped into my head too 😅 keep it coming! I love your channel so much.
So glad to see you use the BEST method of boiling eggs! Put COLD eggs into BOILING water, and when time's up, put cooked eggs into ICE water....the thermal shock helps separate the egg from the shell, making them easier to peel ❤ No baking soda, no oil in the water, no vinegar in the water....just cold to hot to cold.
You just glossed over the walnut catsup in that recipe! There's one I'd like to see you try. Also, it's KOHshiNEEL. Nocheztli in Nahuatl, meaning blood of the prickly pear. The Aztecs used it as a dye, too!
I use it when I make lipstick and some soaps. I love the red it gives, but it also can give pink and purple hues depending on where the bugs are harvested.
@@terriatca1 I specifically avoid lipsticks with Cochineal because they are not vegan friendly, because the bug had to die (probably crushed alive) and also the idea of eating a bug is kinds gross to me.
@@ThisIsKassia Many foods have a shellac on them, made with bugs. Natural flavouring can be from beaver anal glands. The Cochineal bug is harvested alive, allowed to die and dry out, then crushed. I have jars of them. All of my soaps and makeup that I sell are vegan and ethically sourced, I don't want to alienate anyone. Animal products are for friends and family who do not mind them.
I'm very intrigued by the Walnut Catsup. Glad to see others are as well.
There was a huge variety of thick, vinegar-based sauces that were referred to as "katsup" during the early history of the term.
"Poppycock, hogwash, and patently false!"
I think I want this on a shirt!
Another fascinating walk through culinary history and a fun recipe 💖💖
Me too👍
@@barbarachieppo9603 Me three 😆!
Me 4!!!!
Same
I shall make this myself
I am a new fan. Thank you so much for all your hard work. Please don't ever change this channel. You are fabulous, so informative, and entertaining.
I like that you specifically picked Togepi as the pluche pokemon for this episode! nice little detail :D
Always love the medieval/renaissance episodes! Can't beat a good "serve it forth"
Deviled eggs were mentioned in print as early as 1786 in the cookbook "The New Art of Cookery" by Richard Briggs. The recipe in this cookbook was very similar to the modern version of deviled eggs, with the addition of anchovies to the yolk mixture.
Oooh, a little anchovy paste might be a great addition. Gonna try that this weekend. Thanks!
I'd bet garum/fish sauce would work nicely.
Ooooh. I have a tin of anchovies I was saving, and I have five boiled eggs.
I was going to use the anchovies for bagna cauda but I think this might steal the show.
I guess I'm lucky, I think I have the uncooked egg white allergy thing, but the reaction never felt like I risked death, just hours on a toilet.
Please do a video about Deviled Bones and how they became or were reinvented as Buffalo Wings! The Anchor Bar in Buffalo NY claimed to be the inventor of Buffalo WIngs, but I'm curious what you'll find.
Another fascinating spisode. I'm so glad for your success because it means i get the keep learning about food and history and food history from you.
Max, if you see this, someone commented on your egg white allergy in your Titanic First Class Breakfast video.
ByOwlLight
Hey Max, for your egg allergy, you may want to give duck or quail eggs a try! I have problems with chicken eggs, but I learned I can have duck eggs. They are heavier and stronger in taste, though (and with a larger yolk), so quail eggs are sometimes a better substitute for some recipes. Also, the baked in factor is actually really common; the proteins undergo a change when slowly cooked throughout with a high enough heat like when done in an oven. Something like a meringue or angel food cake may still give you problems, though, so be careful and good luck!
My favorite dish + history = pure satisfaction.
100% agree mixing my 2 favorite things...
I laughed out loud with the Beauty and the Beast song, "That's too expensive!", when talking about the eggs.
Does anyone else get a spark of joy seeing Fannie Farmer being brought up in different episodes? I’ve eaten some of her recipes and it always feels like a cross over cameo when she gets mentioned.
Candied prosciutto sounds down right heavenly! I'm not sure how to connect it with Italian history but an episode on prosciutto, the best meat on the planet, would be fun.
Max putting his life on the line to bring us egg recipes lol
Happy birthday Max! Love the content
In my family, devilled eggs are traditionally prepared with a special homemade dressing and a little chopped green onion mixed into the mashed yolks, whites are then stuffed and Cayenne pepper scattered over the top.
If you poke a hole with a thumbtack in one end and put them into cool water to bring to temperature, the peel comes off in one piece. I taught ATK a few things on staff.
My first experience with "devilled eggs" was a buffet food affair at family functions. But they were way different to this. They were as described in which the eggs were rejoined after stuffing, but they were then wrapped in streaky bacon and quickly deep fried to cook the bacon.
I remember getting quite ill wolfing down a whole plate of these, but it was so worth it.
There is a Chinese version of deviled eggs which in Thailand are called "son-in-law's eggs" and the eggs has a double meaning, the second of which being "nuts"😊.
The boiiled eggs are deep fried whole and served in a thick sweet sauce containing dried chili and caramelised onions or challots.
That sounds kind of tasty.
@@nobodysbaby5048 it really is, especially with hot rice.
I've always seen it with Tamarind sauce. What about, tokneneng, the battered deep-fried eggs from the Philippines?
heh, gotta love a fun name. those sound really good! thanks for sharing
I make a ton of hard boiled eggs. If you want a hard boiled egg that peels easily every single time, just put about 1/4 cup white vinegar in the pot of water that you boil the eggs in. To be clear it doesn't make the egg taste of vinegar at all, it just helps the shell come off cleanly and easily.
As an American Southerner, Easter Luncheon is not complete without Deviled Eggs.
Thank you for sharing the history of this special dish. ❤
As a European viewer I want to thank you for including the metric measurements. :) While I - could - convert them, having them stated as you do makes life a little easier.
This is my first time watching your channel,and I love the mess out of some deviled eggs! And now I learn the history 🤤
I LOVE your show. TY for making it
I'm right there with you on being able to work through an entire platter of deviled eggs like it was nothing. Though my family's recipe differs somewhat from how I typically see them prepared and it seems like there are some similarities to these much older recipes. We use mayonnaise, just a little yellow mustard, and then the juice from my grandma's homemade "icebox pickles" (which I could and would eat by the bowlful, and I dislike all other pickles). The closest store-bought pickle to hers is Mt. Olive's Bread 'n' Butter pickles. Without that juice, some sugar and apple cider vinegar will do but of course not be quite as good.
Try a heaping teaspoon of sweet pickle relish for the pickle component.
Ohh my god. Now i cant stop thinking about my own homemade devilled eggs with a lot of handpeeled shrimp chopped up and mixed with the egg yolks and mayo. Theyvare the only thing i just have to have for every bigger holiday feasts etc.
I’ve never heard of shrimp in deviled eggs. Is that a regional preparation or something you came up with? Sounds tasty!
@Vince Blasco It looks to be from a group of recipes from the Southern US, as they often use Old Bay seasoning or Cajun spice.
You only eat two or three fried eggs? You're a better man than I sir. Anything less than four and I'll begin longingly eyeing the .45 on my bedside table...
Thank you for the Vid! Very Nostalgic hehehe. Growing up on Base in Germany in the '80s, one of my Elementary Teachers who was German introduced this to our class, and from then on I always loved Deviled Eggs!
I don't know the history of it but I do have an Easter Twist bread recipe in my bread machine cookbook where you braid the bread (which is like a Challah with cardamom added) and then tuck in boiled eggs that have been peeled and dyed before proofing and baking it, so when I do that I always do natural food based dyes (beet for red, turmeric for yellow, onion skin for orange, red cabbage or wild grape for blue, and I mix the blue and red for purple and I mix the blue and yellow for green cause I haven't found satisfactory natural food based green and purple that will dye eggs). Then instead of wasting the dye, I dye all the uncooked eggs in the house, so we have pretty eggs for a few weeks! The recipe book doesn't give a history for it but it's certainly become one of my traditions!
I used to make that bread when I was a teenager in the late 60s! Can't remember where I got the recipe, though.
Maybe try purple onion skins for purple dye...although that may dye brown. It is worth a try.
Add some cooked wild rice to that bread and see what you think!
@@bonniestingfellow734 Thanks, good suggstion! I've had inconsistent results with red onion. I think the skins make a nice brown, I suspect if I used fresh red onion and maybe baking soda I could get green, I think it's an anthocyanin. But red onions are pretty expensive this time of year and I ate all the ones I grew in the garden last year already :) I'd tried parsley and spinach cause I read that could work but definitely do not stick to eggs.