Callie is that ADHD partner in the science group. Everyone is thinking "I wonder what would happen if I...." *Callie elbow deep in a jar* "GUYS! This feels so weird, check it out!"
Slight problem with sous-vide* soft-boiled eggs: The yolk actually cooks at a lower temperature than the white. Actually, there are two proteins you're trying to cook in the white: ovotransferrin and ovalbumin. The ovalbumin, the most plentiful protein, doesn't set until 180° F. Ovotransferrin, on the other hand, starts to set at about 140°. It fully sets at 155°, at which point the white should be fairly uniform instead of the porridge you got, but still soft and gel-like, because the ovalbumin has not yet set. Egg yolks, on the other hand, set around 149-158°. And time is also a factor: The process of denaturing and entangling proteins actually starts around body temperature, and raising the heat only speeds it up. (Rule of thumb for chemists: a 10° C (50° F) increase in temperature doubles the reaction rate. It's only a rule of thumb, mind, and complicated things like proteins can have much more extreme reactions to smaller increases in temperature.) So, overnight might not actually the best idea if you do try this again at a higher temperature. This is actually a problem with chicken eggs, too, and the reason that the best way to do it is actually a two-stage process: a very short time in boiling water, shock in ice water, then a longer cook in hot-but-not-boiling water (I don't remember the actual times, unfortunately). To soft boil an ostrich egg, I'm not actually sure what the best way would be. Maybe sous-vide to cook the yolk, then a brief stint in salted (to raise the boiling temperature) boiling water? Might take some experimenting. *You're not actually cooking sous-vide. You're just cooking with an immersion circulator. The reason they're often marketed as "sous-vide cookers" is that the most common household use is sous-vide, but it's technically not sous-vide unless the food is vacuum-sealed. That's literally what "sous-vide" means: "under vacuum." Of course, you don't actually need to vacuum-seal eggs, because they have shells, but most foods that you'd use an immersion circulator for are much better off sealed away from the water. SPEAKING OF! An idea: You've tried a lot of ways to keep avocados/guacamole from going brown, but one thing you haven't tried yet is using an immersion circulator to hold them at 40° C for 1-5 hours to deactivate the enzyme that causes browning. (Alton Brown says 40° C; I've looked it up before, and the actual temperature is a bit in question; from what I've read, 45° should be effective, but still low enough not to actually cook anything. The timing is because, according to the one source that actually tested it that thoroughly, 1 hour is enough to keep them from browning for a day, 2-5 is enough to keep them from browning before they go bad, and 6 hours turns them to mush.)
I remember commenting to dissolve the shell of an ostrich egg in vinegar a while ago. Today is my birthday and Cody's lab uploaded a new video today too. It's like having birthday presents from my favorite TH-camrs.
I eat up to 20 100% raw unheated yolks per day. Whites have avidin (antinutrient) which is destroyed at over 60c°. Don't eat raw whites. But also the fats oxidise when heated and most nutrients and vitamins die when cooked. Which an egg yolk contains almost everything a human body needs.
Fun fact, this isn't totally accurate as there are two types of whites in the egg and they coagulate at different temperatures; one lower and one higher...
Interesting result! I think the white did that because egg whites typically have two components, a thick and a thin albumen. Could also have something to do with the sous vide cooking method: as someone else mentioned, the yolk coagulates at a lower temperature than the white; the reason soft-boiled eggs have a solid white and runny yolk is simply that the yolk doesn’t get as hot.
I would like to see what happens if you put the ostrich egg in a stronger acid. It'll dissolve the shell much quicker and the membrane might not rupture
Try to do the famous egg experience , where you have to create an enclosure of some kind, and then droo the egg to try it not crack on impact or something
I'd love to see you make an ostrich eggs Benedict. Poaching the egg can be a lesson in denaturing protein. Hollandaise sauce can teach about emulsions. And making a giant English muffin would involve fermentation.
I remember an experiment from school that shows these boiling results... The whites and yolks harden at different temps, that's why for a soft boiled you have the water at a gentle not quite bubbling simmer... but if you full on boil or cook too low then strange stuff happens!
The world: stay six ft apart because covid Mate and callie: let's share eating utensils and eat the same piece of toast Hahhaha love it. Not afraid of no covid lol
It's actually tricky to cook eggs sous vide because the yolks actually do solidify at a lower temperature than the white cooks. It won't reach the crumbly yellow texture that you expect in a hard boiled egg, but it'll be a solid gel before the white fully cooks. So to get a "soft boiled" egg with a solid egg white, you really need to cook it pretty hot and fast so the white cooks solid, then take it out at the correct time before the yolk gets really hot and solidifies.
I know that they say to put vinegar in the water when you're poaching eggs to help keep the whites from getting all stringy--maybe the undiluted vinegar did the same thing, just a little more extreme?
Next time, I’d try using a 10 gallon bucket , or do a calculation for how much ca ox is in the Shell , and what the dissolving capacity of vinegar is. I’m thinking maybe it would dissolve better if there were enough vinegar to actually dissolve the whole thing, without having to change out the vinegar because it’s become too saturated. I would like to see it in a bigger vat of vinegar, also with a big metal agitation rod, like you use in chemistry to stir reactions, or something to make the vinegar flow around it, without disturbing it. That way you can just leave it alone and see what happens
FYI Waterfowl eggs ( goose, duck, etc) are semi-opaque when cooked, just like the ostrich egg. One thing I discovered, when I was raising geese and ducks; the white will NOT whip up to a meringue... So, what about ostrich egg white? Will it whip up? And, what about emu eggs? Thanks, love your shows! ( and the boss feline, as well!)
You can actually hard boil it in a giant pot the same as regular eggs except after 2 to 2¼ hours & it'll turn out FANTASTICAL! Even the yolk will be perfectly cooked!
Really just wanna see y'all make a sunny side up ostrich egg and maybe for the rest of the video other ways of making eggs. Like scrambled, poached, etc.
The softened shell reminds me of reptile eggs, and now I'm imagining a baby snake hatching from an ostrich sized egg. Also, how about a cockatrice hatching from an ostrich egg. (I'm aware, fictional, both unfortunately and fortunately)
What else do you want to see done with ostrich eggs??
2 days ago wow lol
@@Big_T_ Fr tho
Impossible
three words: ostrich egg cannon
Try freeze drying it.
Callie is that ADHD partner in the science group. Everyone is thinking "I wonder what would happen if I...."
*Callie elbow deep in a jar*
"GUYS! This feels so weird, check it out!"
how dare you call me out like that
Kcnxnnjjjxjd
Huh
Facts but she’s really sweet🥺
I say it is not ADHD I have it and that is pretty much the exact opposite of what it is. (not tryna argue)
I’d love to see you engineer the middle school egg drop test using the same materials ostrich egg edition!
Yes
You could drop it off a building and I still don't think it would break
Might as well use a toddler at that point
I like ur idea:D
They could do the egg drop, with all different types of eggs (ostrich, quail, chicken, etc)
Freeze dry one, cook one in the foundry or under the solar scorcher.
Yes FREEZE DRY IT
Yes
No
Maybe
The sun is a deadly laser
6:21 Calli: "Okay but it's still tasty!"
Calli...I do love you, but you're on your own with this one.
Slight problem with sous-vide* soft-boiled eggs: The yolk actually cooks at a lower temperature than the white. Actually, there are two proteins you're trying to cook in the white: ovotransferrin and ovalbumin. The ovalbumin, the most plentiful protein, doesn't set until 180° F. Ovotransferrin, on the other hand, starts to set at about 140°. It fully sets at 155°, at which point the white should be fairly uniform instead of the porridge you got, but still soft and gel-like, because the ovalbumin has not yet set. Egg yolks, on the other hand, set around 149-158°. And time is also a factor: The process of denaturing and entangling proteins actually starts around body temperature, and raising the heat only speeds it up. (Rule of thumb for chemists: a 10° C (50° F) increase in temperature doubles the reaction rate. It's only a rule of thumb, mind, and complicated things like proteins can have much more extreme reactions to smaller increases in temperature.) So, overnight might not actually the best idea if you do try this again at a higher temperature.
This is actually a problem with chicken eggs, too, and the reason that the best way to do it is actually a two-stage process: a very short time in boiling water, shock in ice water, then a longer cook in hot-but-not-boiling water (I don't remember the actual times, unfortunately). To soft boil an ostrich egg, I'm not actually sure what the best way would be. Maybe sous-vide to cook the yolk, then a brief stint in salted (to raise the boiling temperature) boiling water? Might take some experimenting.
*You're not actually cooking sous-vide. You're just cooking with an immersion circulator. The reason they're often marketed as "sous-vide cookers" is that the most common household use is sous-vide, but it's technically not sous-vide unless the food is vacuum-sealed. That's literally what "sous-vide" means: "under vacuum." Of course, you don't actually need to vacuum-seal eggs, because they have shells, but most foods that you'd use an immersion circulator for are much better off sealed away from the water. SPEAKING OF! An idea: You've tried a lot of ways to keep avocados/guacamole from going brown, but one thing you haven't tried yet is using an immersion circulator to hold them at 40° C for 1-5 hours to deactivate the enzyme that causes browning. (Alton Brown says 40° C; I've looked it up before, and the actual temperature is a bit in question; from what I've read, 45° should be effective, but still low enough not to actually cook anything. The timing is because, according to the one source that actually tested it that thoroughly, 1 hour is enough to keep them from browning for a day, 2-5 is enough to keep them from browning before they go bad, and 6 hours turns them to mush.)
How long did this take you to write
Wow, a whole science lesson in a comment.... smart person. 🙂🙂🙂
This hurts my brain
@@craftanything8041 10ish minutes.
@@tildessmoo nice
I remember commenting to dissolve the shell of an ostrich egg in vinegar a while ago. Today is my birthday and Cody's lab uploaded a new video today too. It's like having birthday presents from my favorite TH-camrs.
Nice!
Happy birthday
Happy birthday
Have a nice birthday
Happy birthday 🎂 🥳
Ask the locals where ostriches live on how to cook ostrich egg yolks and what spices they use. Or read up on it.
@@EnigmaticLucas I think that's research, actually
SIT ON IT AND HATCH IT!! There I threw my Idea in the hat
Yez I wanna see baby ostrich apear
That wouldn't work though 👀
@@MonitoredSuspiciousUser Maybe not But if they dress up like Chickens it would be Amusing.
😂
And then cook that baby ostrich 😋
"We let the Internet decide..."
Oh Dear.
Homunculus
Lol
I think Callie made an actual ostrich noise when she first spat out the yolk
For real.
7:12
Fun fact, egg yolk proteins coagulate at a lower temperature than the whites.
I eat up to 20 100% raw unheated yolks per day. Whites have avidin (antinutrient) which is destroyed at over 60c°. Don't eat raw whites. But also the fats oxidise when heated and most nutrients and vitamins die when cooked. Which an egg yolk contains almost everything a human body needs.
Fun fact, this isn't totally accurate as there are two types of whites in the egg and they coagulate at different temperatures; one lower and one higher...
Hehe like 69
9:13 that shivering thou 😂
Next video idea: Use your washer to see if Jolly Ranchers can make a shirt ty-dyed!
When you want a lot of scrambled egg.
That would be eggcellent 😋🍳
@@aldenbrown6183 no
@@donkead 😂😂😂😂
What if I want a fried egg
But fr I want some scrambled eggs
Interesting result! I think the white did that because egg whites typically have two components, a thick and a thin albumen. Could also have something to do with the sous vide cooking method: as someone else mentioned, the yolk coagulates at a lower temperature than the white; the reason soft-boiled eggs have a solid white and runny yolk is simply that the yolk doesn’t get as hot.
I would like to see what happens if you put the ostrich egg in a stronger acid. It'll dissolve the shell much quicker and the membrane might not rupture
Do a giant egg drop challenge with a ostrich egg
YES!!!
Yes
YES YES YES they did my suggestion hard boil an ostrich egg IM SO HAPPY AND LOVE THIS VID THANKS TKOR
Huge fan keep up the fantastic work!!
Shush
“Huge fan” two comments only
6:04 that definately looks like something else... ;)
Try to do the famous egg experience , where you have to create an enclosure of some kind, and then droo the egg to try it not crack on impact or something
I want to see how big of a fall a ostrich egg can survive and how much fire you need to destroy or burn the giant egg.
9:08 is that a spider crawling on the cupboard lol
My prediction is that it will take much much longer to dissolve the shell as it’s much thicker.
7:16 Callie sounded like an ostrich. LMAO
Ostrich eggs... Such a weird item.
It is
EVRYONE WHO READS THIS SUBSCRIBE TO ME
I'd love to see you make an ostrich eggs Benedict. Poaching the egg can be a lesson in denaturing protein. Hollandaise sauce can teach about emulsions. And making a giant English muffin would involve fermentation.
i don't know why but i wanna hold one so badly it looks so fun
calli: eats ostrich yolk then makes an ostrich noise
me: checks out
next time you have more eggs boil it,cut it in half and see who can eat their half the fastest or make a giant deviled egg
Yay! Nate and Calli! I love these guys and REALLY don’t want them to get replaced.
You'll have to try all this again with Emu eggs.
Editor:how many intros you want?
Tkor:𝙔𝙚𝙨
can you make a backpacking meal with a freeze drier??
3:23-JELLYFISH!!! 😨😝😲
what happens if you leave the exposed yolk in the vinegar? What would happen to it's membrane?
Hey guys been watching you for 4 years now ❤️❤️
Did anyone see the yeehaw in the background on the refrigerator 😂🤣
TKOR Yee Haw
I remember an experiment from school that shows these boiling results... The whites and yolks harden at different temps, that's why for a soft boiled you have the water at a gentle not quite bubbling simmer... but if you full on boil or cook too low then strange stuff happens!
Oops how far can you throw an ostrich egg.
9:12 I think there's a jumping spider or fly on your cabinet. I can't tell which one bc they both move so similar.
Do the egg drop challenge with an ostrich egg!
N o
That egg be lookin kinda THICCCCKQUE
The world: stay six ft apart because covid
Mate and callie: let's share eating utensils and eat the same piece of toast
Hahhaha love it. Not afraid of no covid lol
I think you guys ideas are fantastic! Thank you for the really fun vids as of late:)
Love you guys you should do rain away in a pool
Ur first
That's funny.
@@yungalarmclock1648 you bes known when I get that notification I come running
@@yungalarmclock1648 the pinned comment is two days ago. You're late.
I really really really wanna see you do the rubber egg again, but this time don't mess with it until the shell is dissolved!
That's gonna be crazy disovling the shell
It's actually tricky to cook eggs sous vide because the yolks actually do solidify at a lower temperature than the white cooks. It won't reach the crumbly yellow texture that you expect in a hard boiled egg, but it'll be a solid gel before the white fully cooks. So to get a "soft boiled" egg with a solid egg white, you really need to cook it pretty hot and fast so the white cooks solid, then take it out at the correct time before the yolk gets really hot and solidifies.
As soon as I saw the partially cooked whites, I gagged violently. It looked like the egg threw up!🤢🤢🤢
Now along with the Durian challenge, there's gonna be people clamoring for people to eat cooked ostrich yolks by itself.
Make a football with it
Haha
nobody:
little kids being forced to try a new food: 7:13
yo last time I was this early my mom was in labour. ;)
haha
Omg ur profile is my background!😂 my spirit animal is a wolf!
@TrumpLost GetOverIt 12haha
@@TH-cams_NPC omg yesss I love that app
lowkey weird
7:13 lol I kinda wanna try the egg now
Should have just boiled it like normal on stove high heat .
Hatch one. Clear dome incubator show it daily.
Put different animal bones in vinegar and see what happens
That's nasty
They get soft
You guys should try to make giant cake or cookies with an ostrich egg
omg i never realized how big the eggs are dannngg
Thanks for doing my idea!
Claim your “here within an 2 hour” ticket right here
Lets gooo
thank you
I willl
CLAIM
Hey man... Got any of them cheese sandwiches? Man's mad hungry because he's early
You guys are awesome! I love your vids!
Calli's face looking at that hideous egg ugh
Can you put starbursts in the cotton candy machine? The first ingredients are sugar and corn syrup
TH-cam is so broken, that there is only 1 view on the video.
Hi TKOR!! I love your videos!
No it doesn't, sou vide always cooks yoke and the White's needs a higher temp
An ostrich egg is the largest single cell organism
hi
@@noahk9204 no I promise
@@noahk9204 whatever subed to you
@@noahk9204 thx
@@noahk9204 ye
I know that they say to put vinegar in the water when you're poaching eggs to help keep the whites from getting all stringy--maybe the undiluted vinegar did the same thing, just a little more extreme?
who else doesn't like the other people other than Nate and Cali? I say it ruins the show
EVRYONE WHO READS THIS SUBSCRIBE TO ME
Shhhhhhh
yes i also dont like when it is just Nate or just Cali or just when it is one person
I say it's fine it's fun to see different people
@@GoldenTNT never
Make a rube Goldberg machine using all of the random weekend projects and anything else you can think of
Do something with Indian stuffs 🇮🇳
Prince rupert...wait, but with lava. YES? Lava hot molten magma! Is it possible.
Seh ich grade zu wie Menschen etwas wie die Gebärmutter eines Tieres als Spielzeug nutzen.... D: lol wtf Haha 🎃🔥🧡
Nein, ein Ei.
Bist du dumm?
@@thomasherzog86 seh ich trotzdem komisch, und eine Gebärmutter ist es doch ned, aber ich bin mir ned sicher wie es heißt
Ostrich eggs cook very differently from chicken because of the thickness of the shell and membrane.
They also have a gamy taste.
Never been this early!!!
EVRYONE WHO READS THIS SUBSCRIBE TO ME
Next time, I’d try using a 10 gallon bucket , or do a calculation for how much ca ox is in the Shell , and what the dissolving capacity of vinegar is.
I’m thinking maybe it would dissolve better if there were enough vinegar to actually dissolve the whole thing, without having to change out the vinegar because it’s become too saturated.
I would like to see it in a bigger vat of vinegar, also with a big metal agitation rod, like you use in chemistry to stir reactions, or something to make the vinegar flow around it, without disturbing it. That way you can just leave it alone and see what happens
Egge... must ... resist... SMASH!
it looked like mango icecream
Claim your within 15 minute ticket here
My 12 year old would love to see you freeze dry soda and a stuffed animal. He thinks that sounds pretty interesting!
I got my teacher to start using your videos 😃
How?
Put one in the microwave, i am INTRIGUED
Chicken eggs explode so I'm guessing huge explosion and huge scream from callie
@@blacklegbeastro5295 exactly my thoughts! Haha
FYI
Waterfowl eggs ( goose, duck, etc) are semi-opaque when cooked, just like the ostrich egg.
One thing I discovered, when I was raising geese and ducks; the white will NOT whip up to a meringue...
So, what about ostrich egg white? Will it whip up?
And, what about emu eggs?
Thanks, love your shows!
( and the boss feline, as well!)
Love videos like this keep them coming
The poor pot lid was sacrificed for this ostrich egg video
The King of baking
You can actually hard boil it in a giant pot the same as regular eggs except after 2 to 2¼ hours & it'll turn out FANTASTICAL! Even the yolk will be perfectly cooked!
You are the only people that can cook an egg yolk and make the white look like cheese curds
Rubber bands vs ostrich egg 🤣🤣
7:15 when she realizes it was not meant to be eaten 😂
That noise doe
Really just wanna see y'all make a sunny side up ostrich egg and maybe for the rest of the video other ways of making eggs. Like scrambled, poached, etc.
There’s a fly on the cabinet between you at 9:10
How-
Your eyes-
@@Noodles-_ It’s moving, so it’s actually not that hard to spot.
Try cooking the ostrich eggs by boiling them like regular eggs boiling them for about twenty to thiry minutes an egg or until fully cccoked
The softened shell reminds me of reptile eggs, and now I'm imagining a baby snake hatching from an ostrich sized egg. Also, how about a cockatrice hatching from an ostrich egg. (I'm aware, fictional, both unfortunately and fortunately)
Oooh boy, just waiting them world saviers to see this 😂😂😂
You know that soft egg shell reminds me of a fresh turtle egg