What's the Golden Ratio for Deviled Eggs?

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  • เผยแพร่เมื่อ 21 ม.ค. 2025

ความคิดเห็น • 262

  • @321myself
    @321myself 3 ปีที่แล้ว +327

    Literally just starts off by answering the question asked in the title. This is what I call actual quality.

    • @EthanChlebowski
      @EthanChlebowski  3 ปีที่แล้ว +68

      I got y'all.

    • @yore5
      @yore5 3 ปีที่แล้ว +6

      Taking a page from the Ragusea textbook.

    • @jvallas
      @jvallas 3 ปีที่แล้ว

      I’ve started purposely *not* opening videos with pure click-bait titles and photos. Unless I really can’t help myself because I like the presenter a lot 🥴

    • @plank3000
      @plank3000 3 ปีที่แล้ว

      This is why his channel is the greatest

    • @DolceFioreRosa
      @DolceFioreRosa 3 ปีที่แล้ว +1

      I know! It’s awesome. His “no filler” way of delivering the goods is what keeps me coming back.
      (And yes, for those who cannot control their inner toddler today: “that’s what she said” )
      Enjoy your day 😊

  • @zarulerblx1893
    @zarulerblx1893 3 ปีที่แล้ว +262

    I was 7 seconds in and he already told me what the ratio was. RESPECT!

    • @mauz791
      @mauz791 3 ปีที่แล้ว +1

      Just like Internet Shaquille, very cool

    • @lrrr9734
      @lrrr9734 3 ปีที่แล้ว +2

      Yeah he's an MVP for sure.
      Him, and Adam ragusea, Shaq and Weissman have all earned my respect lately. They're good for most skill levels of cooking, and have all inspired me to make a whole bunch of meals I thought would be impractical from home but would never turn back now. Perfect blend of the science behind it but not boring enough to make it seem tedious.
      We need more people like this.

  • @DianeCastle
    @DianeCastle 3 ปีที่แล้ว +254

    "This video is just an excuse so I can rationalize eating over a dozen deviled eggs for 'science'."
    This is the biggest reason I clicked 'like'.

    • @annbrookens945
      @annbrookens945 3 ปีที่แล้ว +2

      I thought that was an excellent reason for making this video!

  • @Willabicks
    @Willabicks 3 ปีที่แล้ว +196

    You revealed everything in 7 seconds your a true legend

    • @deadfr0g
      @deadfr0g 3 ปีที่แล้ว +9

      This man made a TH-cam Short and then bolted another five minutes of quality content onto the back of the video.

    • @hiraeth3252
      @hiraeth3252 3 ปีที่แล้ว +1

      you're*

    • @lrrr9734
      @lrrr9734 3 ปีที่แล้ว

      He just killed your family bruh.
      I don't think they call them "legends", more like "extinction events"

    • @hiraeth3252
      @hiraeth3252 3 ปีที่แล้ว

      @@lrrr9734 you’re

    • @lrrr9734
      @lrrr9734 3 ปีที่แล้ว

      @@hiraeth3252 Wtf is wrong with you? Do you not have friends? You just go back through old comments hoping somebody wants to speak to you? Learn to read

  • @louisjanicek1603
    @louisjanicek1603 3 ปีที่แล้ว +6

    now this is cooking content. actually designed to teach and help home cooks to hone their skills; perfect! way better than the normal cooking content on the internet.

  • @Zathren
    @Zathren 3 ปีที่แล้ว +16

    I just made my very first batch of deviled eggs last night for my dinner. High protein, low carb. It was awesome. Glad to see this video.

    • @Ena48145
      @Ena48145 3 ปีที่แล้ว

      I'm on low carb.. love hard boiled eggs so much

  • @TheSlavChef
    @TheSlavChef 3 ปีที่แล้ว +47

    An unexpected upload, just before going to bed (in my timezone). Deviled eggs are one of my all time favourite protein snack, thanks for the tips, Ethan!

    • @EthanChlebowski
      @EthanChlebowski  3 ปีที่แล้ว +16

      One of my all-time favorites too!

    • @TheSlavChef
      @TheSlavChef 3 ปีที่แล้ว +2

      @@EthanChlebowski glad to hear that, keep up with the great work, cheers!

    • @cmbaz1140
      @cmbaz1140 3 ปีที่แล้ว +3

      @@TheSlavChef gute nacht

    • @TheSlavChef
      @TheSlavChef 3 ปีที่แล้ว +3

      @@cmbaz1140 danke, comrade!

    • @esmee6308
      @esmee6308 3 ปีที่แล้ว +1

      They're the proof to me that I got the tastebuds of a child. I prefer actual eggs. :'') just a boiled egg...

  • @sdegueldre
    @sdegueldre 3 ปีที่แล้ว +15

    I like how you always summarize things at the beginning, that way I can focus on the details rather than "TELL ME THE SECRET ALREADY".
    This video lacks some taste tests though!

    • @jvallas
      @jvallas 3 ปีที่แล้ว

      That’s good. I hate chewing noises.

  • @andreafederer
    @andreafederer 3 ปีที่แล้ว +2

    I’m from Italy and my grandmother adds tuna, parsley and capers...so good :)

  • @bernardlaughlin2718
    @bernardlaughlin2718 3 ปีที่แล้ว +25

    I'm really surprised you didn't top the deviled eggs with some pickled onion.

  • @bradhart2
    @bradhart2 3 ปีที่แล้ว +4

    I have been making Asian inspired deviled eggs for years. Some of my favorites include using that curry paste and topping with grated peanuts, using sesame oil and topping with furikake, or for a Christmas red and green version make the red with gojuchang and using a slightly sweeten yolk mixture made with mirin top with wasabi powder. The Christmas version will make sure people never forget who they are messing with.

  • @Xzoltar
    @Xzoltar 3 ปีที่แล้ว +1

    Your so good at creating video I shouldn't care watching. You even give us the solution in 7 sec and I still watch the entire video... That's magic

  • @watchinvids155
    @watchinvids155 3 ปีที่แล้ว

    One thing I love about your videos is that you are always so delightfully precise about things. You use a scale to weigh ingredients and you give precise numbers for the values you're working with. Plus, watching you make your food has really helped me incorporate a scale into my cooking more often. Now I need to go buy some eggs...

  • @shiolei
    @shiolei 3 ปีที่แล้ว +3

    Knocked it out again with the level of details and depth of the experiments!

  • @cerebrumexcrement
    @cerebrumexcrement 3 ปีที่แล้ว +27

    watching this while eating homemade tacos topped with pickled onions

    • @Ena48145
      @Ena48145 3 ปีที่แล้ว

      He would be so proud..

  • @HardwareLust
    @HardwareLust 3 ปีที่แล้ว

    Great video man, love how you don't screw around or clickbait the info. 1 second into the video and you're already revealed the secret.

  • @Pippemi
    @Pippemi 3 ปีที่แล้ว

    I liked this video because you started by telling us the answer and then elaborated for those who wanted more

  • @toshiyukisuzuki7610
    @toshiyukisuzuki7610 3 ปีที่แล้ว

    Aside from very practical and down-to-earth yummy recipes, Ethan's voice and speed of speaking calms me.

  • @tonyz376
    @tonyz376 3 ปีที่แล้ว +3

    The best deviled eggs I've ever had were an appetizer from the cafe at MOMA in NYC. They were perfectly made and topped with caviar and you guessed it, pickled red onions. I'm surprised those didn't make an appearance in this video.

  • @tejas8719
    @tejas8719 3 ปีที่แล้ว +23

    2:27 that egg that rolled over would have probably caused a mess on the counter.
    Truly devil's egg!

    • @jvallas
      @jvallas 3 ปีที่แล้ว

      At the same time, my eyes momentarily made me think he was peeling a white shell from a boiled egg that was brown inside.

  • @Ena48145
    @Ena48145 3 ปีที่แล้ว +1

    Idk what I just listened to but man, the amount of research and dedication you put into every video.. Made deviled eggs this past weekend and can't wait to make them again soon after seeing this

    • @meevil24
      @meevil24 3 ปีที่แล้ว

      What ratio did you use?

  • @nosamnosam123
    @nosamnosam123 3 ปีที่แล้ว

    Thank you for showing us your recipe research! Comparing existing recipes is exactly how I write my own and you saved me that time.

  • @auricia201
    @auricia201 3 ปีที่แล้ว +1

    More ratio videos please 😬 I always end up doing this whenever I'm looking for new recipes and can't decide which one to try 😅

  • @thejulie641
    @thejulie641 3 ปีที่แล้ว

    You and internet shaquille have become my top two favorite cooking channels to watch. I really hope both of your channels get more subs and attention soon!

  • @evelioguaperas
    @evelioguaperas 3 ปีที่แล้ว +7

    Bro, huge respect for eating a dozen eggs in a day. That's how you make it.

  • @sainteagle4426
    @sainteagle4426 3 ปีที่แล้ว

    I like how he answered the question in title of the video right away instead of doing an elongated intro or keeping us waiting till the end. That's commendable.

  • @tanyamartin1388
    @tanyamartin1388 3 ปีที่แล้ว +1

    That Ratio book is my go to for a lot of the cooking I do.

  • @Asdayasman
    @Asdayasman 3 ปีที่แล้ว +20

    "Two parts fat to one part flavouriing liquid" Ethan I _have_ a name.

  • @notesfromleisa-land
    @notesfromleisa-land 2 ปีที่แล้ว

    Great vi (on a southern staple!) I run my egg yolks through my potato ricer (and full eggs same for egg salad). I long ago adopted JC's recipe which adds softened butter + mayo. The result is that under refrigeration i(v. full mayo) the interior firms up nicely. Your ratios are a great way to add creative flavors to this timeless favorite.
    Of course it is worth noting that deviled eggs, like potato salad, are subject to "familial traditions". Most of us like what we grew up on. But some of us breakaway and give frontier recipes a try!

  • @cameronhetzler5407
    @cameronhetzler5407 3 ปีที่แล้ว +2

    I love this. Made a stir fry with fish sauce. My kitchen smelt like booty for a bit but that umami came out and it was flawless. Always experiment and I'm glad you did to be the first human to make an asian-inspired deviled egg. I primarily make asian dishes and you definitely did that egg justice!!!

  • @alannolet3109
    @alannolet3109 3 ปีที่แล้ว

    There can be the most decadent items on a buffet table, I see deviled eggs and I'm like, ooo! 🤤 These are a favourite for so many, so nice to discover the science behind the ratios, as well as some interesting flavour options. Yet another great vid - thanks! 👍

  • @albuseisenhorn3385
    @albuseisenhorn3385 2 ปีที่แล้ว

    Gotta love the man's honesty

  • @NYSESTRA
    @NYSESTRA 3 ปีที่แล้ว

    I’ve been told I make a darn good deviled egg. One major difference with my deviled eggs is that I never use prepared mustard ewww, powdered mustard all the way. If you don’t want to grind your own mustard seeds Colman’s or S&B are great! Interesting video

  • @TMOBILE43
    @TMOBILE43 3 ปีที่แล้ว +1

    A little trick I got from my grandma over the years is a little touch of sugar also helps. It helps balance out the acidity and makes them super addicting. I never see any recipes mention it and it’s a staple for mine

    • @eldoradocanyonro
      @eldoradocanyonro 3 ปีที่แล้ว

      Often you get that result in the recipes with relish

    • @jvallas
      @jvallas 3 ปีที่แล้ว

      I use it, too. The merest amount.

  • @HowToCuisine
    @HowToCuisine 3 ปีที่แล้ว

    These are perfect for the summer season! 😍😍

  • @drlle_3349
    @drlle_3349 3 ปีที่แล้ว +5

    Every southern grandma is giving you the side eye. “We let the Holy Spirit lead and guide us with respects to measurement.” Bless His Heart.

  • @lowkey_out
    @lowkey_out 3 ปีที่แล้ว

    I love this guy, straight to the point no bullshit

  • @user-wq7jj9zr9r
    @user-wq7jj9zr9r 3 ปีที่แล้ว

    Try anchovy paste, just squeeze an x shaped portion over the finished egg. Also, a touch of caviar adds a really nice salty pop.

  • @betterwithrum
    @betterwithrum 3 ปีที่แล้ว +5

    It might be worth conducting a survey to see how many of your subscribers use metric vs imperial measuring system.
    Ready for my flaming session now!

    • @spencertuia1232
      @spencertuia1232 3 ปีที่แล้ว

      A tablespoon is about 14g. All the recipes at the end were in 14g measurements so.....

  • @LJEssex
    @LJEssex 3 ปีที่แล้ว +1

    Kewpie mayo supremacy! That stuff will always be my favorite!

  • @Bradimus1
    @Bradimus1 3 ปีที่แล้ว +1

    I've used fine shredded cheddar, sour cream, S&P, a piece of bacon and a dot of hot sauce on top. 👌

  • @alixalias3964
    @alixalias3964 3 ปีที่แล้ว

    Thank you for this. I prefer recipes by ratio instead of exact numbers because that way it's easier to expand it for more people or fewer people. It also makes it easier to change things up, like if you know that it's a ratio of two fat to one liquid then you know that you can use any fat. Whereas the normal recipe will just say mayo so you don't know if it will still work if you use avocado for example.

  • @luxurycardstore
    @luxurycardstore 3 ปีที่แล้ว

    Some of my favorite extra special variations to level up my deviled eggs are: 1) Stir in some canned tuna or canned salmon for a fabulous protein boost, or 2) you can do a bacon egg and cheese by finely grating some parmesan cheese and stir in chopped bacon bits or 3) finely minced veggies like celery, or carrots or onions or pickles 4) finely chopped shrimp or finely minced well drained canned clams. Try them but the ones with seafood must remain refrigerated just until serving to prevent food borne illnesses. Cheers!

  • @vitus6644
    @vitus6644 3 ปีที่แล้ว

    Great job! I love your approach! Thank you Ethan!

  • @bearmanguy
    @bearmanguy 3 ปีที่แล้ว

    Ive got a bottle of coconut curry aioli, and its awesome for different deviled eggs

  • @tylerandleahcanadian3888
    @tylerandleahcanadian3888 3 ปีที่แล้ว

    Dude I love ur channel cuz your healthy.
    Thanks man

  • @TheDistur
    @TheDistur 3 ปีที่แล้ว +1

    I guess every time I make them and they're always good. But the ratios are cool too.

  • @adamtaylor2142
    @adamtaylor2142 3 ปีที่แล้ว

    Wonderful work Ethan. Thank you!

  • @wunderlichx
    @wunderlichx หลายเดือนก่อน

    I add mayonnaise first (and seasonings) until it's about the right consistency but just a little stiff, then add mustard a little at a time until It tastes right.

  • @Beefhaving
    @Beefhaving 3 ปีที่แล้ว

    Amazing video. Informative. Interesting. Well-executed. Aesthetically pleasing.
    I wish we still had more granularity than just a thumbs up, so that I could complain there isn't a high enough rating.

  • @floand12345
    @floand12345 2 ปีที่แล้ว

    For me growing up the basic filling was about 50/50 egg yolk and pâté, mustard and spices, topped with mayo!

  • @FoldingScreenMonkey
    @FoldingScreenMonkey 3 ปีที่แล้ว

    Hey Ethan you should absolutely definitely do a breakdown like this for chicken salad 👀

  • @notarookee778
    @notarookee778 3 ปีที่แล้ว +1

    If you had asked me to guess which one of those cooks put butter in a deviled egg 🥚 I would’ve known immediately it was Julia Childs

  • @BirdBathBonanza
    @BirdBathBonanza 2 ปีที่แล้ว

    Love deviled eggs! Thanks for sharing!😻

  • @justsomedude7583
    @justsomedude7583 3 ปีที่แล้ว

    Great channel, doing awesome stuff. Have to say though as a career cook myself that has put out an uncountable number of deviled eggs, your ratio seems to have a quite lumpy end result, and is probably why your pastry bag game suffers more than it should. I do appreciate all the varieties you tried, they are rather inspiring and sound tasty!

  • @Snake-filledChimp
    @Snake-filledChimp 3 ปีที่แล้ว

    My go-to deviled egg recipe has a pretty basic mayo/mustard base, but includes chopped bacon, smoked paprika, and a candied jalepeno topper 🔥🌶

  • @musiconmoodup9192
    @musiconmoodup9192 3 ปีที่แล้ว +1

    I add pickles and sometimes substitute the mayo with cream cheese or sour cream

  • @Dina_tankar_mina_ord
    @Dina_tankar_mina_ord 3 ปีที่แล้ว

    when I half a bunch of eggs. I take a normal eggslicer and take away all but the middle string. That makes each egg cut in half perfectly without that mark when it clings to the knife blade.

  • @caseysmith1718
    @caseysmith1718 3 ปีที่แล้ว

    Ethan you never told us what you thought of the variations! The Julia childs one sounds intriguing!

  • @labibraffique3600
    @labibraffique3600 3 ปีที่แล้ว

    My man's videos always hit

  • @vincentbarba7038
    @vincentbarba7038 3 ปีที่แล้ว

    Kenji has a recipe for Deviled eggs (inspired by April Bloomfield's recipe) that uses olive oil as well as Mayo.
    My question is: Would you consider the olive oil in the fat category or flavoring liquid category in terms of the ratio you provided?
    Great video, thanks!

  • @lukasvanschaik8350
    @lukasvanschaik8350 3 ปีที่แล้ว

    An extra 15 seconds per egg of tasting note comments would go a long way! Thanks Ethan!

  • @Irraticate
    @Irraticate 3 ปีที่แล้ว

    I like to make my PB&Js by ratio. 1.5g Peanut Butter : 1g Jam. Since I did it in 100g total, it ends up as 60g peanut butter and 40g jam. Perfect for my tastes. :)

  • @boyd9281
    @boyd9281 3 ปีที่แล้ว

    Hey Ethan. Squizing through the eggs through the sieve may be easier with the back of a soup spoon.

  • @bramleyapplebottom
    @bramleyapplebottom 3 ปีที่แล้ว +1

    Excellent video, but small nitpick: You "piped" the filling, not "pipetted" it. Pipetting involves a small sucker for lab work. Piping is squeezing filling through a nozzle to place/decorate it.

    • @jvallas
      @jvallas 3 ปีที่แล้ว

      It’d be a lot longer video.

  • @marcusmello69
    @marcusmello69 3 ปีที่แล้ว

    I like those ratio videos! Would do one on mayonnaise and how we can play with these ratios to create unique sauces of our own?

  • @helenamcdonald5042
    @helenamcdonald5042 3 ปีที่แล้ว

    Fine chopped pickles are awesome in deviled eggs

  • @gasguy5386
    @gasguy5386 3 ปีที่แล้ว +1

    But is not the size of the yolk different for the egg size (Large, XLarge...)? and thus the ratio should be "x gm per y gm of Yolk", not whole yolk?

  • @uncannysnake
    @uncannysnake 9 หลายเดือนก่อน

    I NEED MORE DEVILED EGGS VARIATION RECIPES

  • @jbkhan1135
    @jbkhan1135 3 ปีที่แล้ว

    Great video, I will definitely try this, thanks!

  • @johnsheard2269
    @johnsheard2269 3 ปีที่แล้ว +2

    Great video, so good to base this kind of stuff off of ratios! Do the egg yolks tend to have a consistent weight ? I would imagine that medium eggs and large eggs have different weighted yolks and therefore the ratio would be off?
    Would be interested to know the grams of the egg yolks that you are using so that we could end up with a ratio including the egg yolk weight, e.g. 6:2:1 for yolk:fat:flavouring liquid (or something along those lines)

    • @eldoradocanyonro
      @eldoradocanyonro 3 ปีที่แล้ว

      Absolutely! Also, we have to simply assume you're using large eggs--I normally buy extra large eggs, and frequently get eggs from a coworker that raises chickens, and they come in various sizes. 7g to 1 yolk doesn't do me any good (though I think I prefer them less egg forward). So....great start, more research required--and you showed a great baseline for how to do our own testing.

  • @benjaminparadise6397
    @benjaminparadise6397 3 ปีที่แล้ว

    I love this method of cooking hard boiled eggs... Put eggs in pan, cover with cold water, cover pan, put on cold burner, turn burner on high, as soon as it boils... Take pan off burner, set timer for 12 minutes and leave covered in hot water, drain and cool off eggs using cold water, then place eggs in bowl in fridge (without water) overnight or for a few hours... Then peel and use as desired... They never are undercooked or overcooked, or have that discoloration that I can't explain. If you could do a video on the science of overcooked and undercooked hard boiled eggs, I think that would be interesting.

  • @pjesf
    @pjesf 3 ปีที่แล้ว

    I’m so down with a plate of DEs for dinner. Or breakfast... ❤️🥚

  • @waymor2460
    @waymor2460 3 ปีที่แล้ว +1

    Since not all eggs and yolks are the same shouldn’t you also quantify the weight of the yolks? I like how you push your yolks thru a fine mesh strainer. I’ve never seen that but I’ll use that method in the future.

    • @eldoradocanyonro
      @eldoradocanyonro 3 ปีที่แล้ว +1

      Exactly!
      FYI, that was a coarse mesh strainer....using a fine one might be a real pain.

  • @alexnoman1498
    @alexnoman1498 3 ปีที่แล้ว

    I wonder if onion-pickle juice and cayenne/chili oil makes a good red filling...

  • @briefcasemanx
    @briefcasemanx 3 ปีที่แล้ว

    9 grams is going to be better with more mayo in the liquids ratio replacing some of the vinegar and mustard. The vinegar and mustard amounts really should remain static, while the "creaminess"is adjusted using increased mayo amount.

  • @katekramer7679
    @katekramer7679 3 ปีที่แล้ว

    Immediate thumbs up for not making us watch 10 minutes of filler. I'm still going to watch, though.

  • @crystalbuttersworth4166
    @crystalbuttersworth4166 3 ปีที่แล้ว

    Always use pickle or jalapeño juice to my deviled eggs, mashed avo is fun if you want green eggs.

  • @ronisley9716
    @ronisley9716 3 ปีที่แล้ว +1

    Kewpie Mayo? I use this also.

  • @sheenawarecki92
    @sheenawarecki92 2 ปีที่แล้ว

    So while the smart-ass in me is like I taste the filling as I go, but when you said it was to secretly eat a bunch of deviled eggs you have my support good sir

  • @jvallas
    @jvallas 3 ปีที่แล้ว

    When I make deviled eggs, more or less vinegar makes the difference, more than total amount of sauce.

  • @pedropepe90908
    @pedropepe90908 3 ปีที่แล้ว

    Ethan, PLLLLLEEEAASSEEE make a video on fried chicken!!! So many recipes we need explanations!!!!

  • @parryhotter4283
    @parryhotter4283 3 ปีที่แล้ว +18

    When you have a degree in maths but choose to become a chef instead:

    • @lrrr9734
      @lrrr9734 3 ปีที่แล้ว

      Correction
      This is what happens when you have a degree in maths but choose to become a chef instead, AND succeed.

  • @HebrewTaija
    @HebrewTaija 3 ปีที่แล้ว +1

    instructions unclear, ended up with a solid ovalular sphere of egg yolk piped with pickled onion

  • @KWicksable
    @KWicksable 3 ปีที่แล้ว +4

    And who doesn’t love deviled eggs. Thanks for the “I didn’t know that I wanted it, but I did” information.

  • @masonmason22
    @masonmason22 3 ปีที่แล้ว

    I love that you do everything in grams. Can't stand recipes done in cups and tablespoons.

  • @celadon7
    @celadon7 3 ปีที่แล้ว +1

    Sprinkle dill on them. Yum.

    • @jvallas
      @jvallas 3 ปีที่แล้ว +1

      Christmas, plate full of them, sprinkle dill on every other filled egg, and paprika on the rest. I actually do it all the time, but it looks nice for Christmas.

  • @CasualKing21
    @CasualKing21 3 ปีที่แล้ว

    I think I know what I'm gonna make for a midnight snack tonight lol

  • @jake9705
    @jake9705 3 ปีที่แล้ว +4

    You are cordially invited to my house for Thanksgiving and Christmas 😋😋😋

  • @shantytownbrown
    @shantytownbrown 3 ปีที่แล้ว +3

    Boiled? Find Kenji’s rec on steaming. Changed the way I cook this type of egg. Love the kitchen-nerd-math of this vid. Really happy I subbed to your channel. Looks like we share similar reliable sources.

    • @jvallas
      @jvallas 3 ปีที่แล้ว

      Yes to steamed. Great soft boiled that way, too.

  • @SaintTrinianz
    @SaintTrinianz 3 ปีที่แล้ว

    5g ~ 1 tsp per egg or about 2T for 6 eggs?

  • @rrialb9371
    @rrialb9371 3 ปีที่แล้ว

    Your videos often inspire me to get in the kitchen and make something.. Your 2019 Taco Tuesday's segments are a staple at least 2 times or more a month in my household. But why do you always use metrics? I have to guess the amounts and sometimes I end up with slop...that I still eat, but c'mon Ethan, this isn't the EU (unfortunately). Maybe put up text showing standard measurements, just a flash that we have to wonder 'how much was that?' OTHERWISE, keep up the GREAT work!!

    • @eldoradocanyonro
      @eldoradocanyonro 3 ปีที่แล้ว

      Because metric scales far more easily--we're the backwards ones. Learn to use both, or to convert. And buy a digital scale.

    • @Voingous
      @Voingous 3 ปีที่แล้ว

      You realize metric is what the rest of the world uses, not just Europe, right?

    • @jvallas
      @jvallas 3 ปีที่แล้ว

      What do you mean when you say this isn’t the EU? Do you think only U.S. citizens are allowed to watch Ethan’s videos? Almost all the rest of the world uses metric, because it’s more accurate. (I mostly use cups, etc., but that doesn’t make it smart.)

  • @erfianugrah
    @erfianugrah 3 ปีที่แล้ว

    Ratios are king. Coffee is similar, gives you a tool that you can play around with within a spectrum

  • @falxie_
    @falxie_ 3 ปีที่แล้ว

    Deviled eggs are pure nostalgia food for me

  • @WGPRaSo
    @WGPRaSo 3 ปีที่แล้ว +5

    How can you talk about ratios without taking the size of the eggs in consideration?

    • @eldoradocanyonro
      @eldoradocanyonro 3 ปีที่แล้ว

      Indeed. Though the ratio may be accurate, the quantity doesn't address the egg size, thus addressing the need for another ratio.
      Also, there was no experimentation of the ratios....Despite the fact that the ratios used by the researched recipes varied up to 6:1

    • @jvallas
      @jvallas 3 ปีที่แล้ว +1

      Yes, need percentages as we have in bread doughs, not grams. For a formula, that is.

    • @ordinary_average_guy
      @ordinary_average_guy ปีที่แล้ว

      Agreed. Is he using medium, Large, XL eggs? Big fan/subscriber...surprised EC didn't include this

  • @deleriousclock
    @deleriousclock 3 ปีที่แล้ว

    damn ethan youre just nonstop growing these last few months. fucking awesome.

  • @GrayStarKiller
    @GrayStarKiller 2 ปีที่แล้ว

    every time i make deviled eggs i come back to this video cuz numbers are hard to remember

  • @tylerandleahcanadian3888
    @tylerandleahcanadian3888 3 ปีที่แล้ว

    Ethan u gotta do a video with some fitness youtuber do a collab !!

  • @notsurt
    @notsurt 3 ปีที่แล้ว

    Do eggs only come in a single standardized size in the US? If not then how does the ratio have any meaning?

    • @jeffreysmith236
      @jeffreysmith236 3 ปีที่แล้ว

      so you literally have no idea what a ratio is, do you?

    • @danm8004
      @danm8004 3 ปีที่แล้ว +2

      @@jeffreysmith236 no no, he has a point. But I'd say the variance in weight of each egg yolk is negligible enough not to worry about both sides of the ratio being measured in grams.

    • @notsurt
      @notsurt 3 ปีที่แล้ว

      @@jeffreysmith236 I do have the idea that 7g of sauce per 15g yolk is not the same ratio as 7g of sauce per 25g yolk. You however seem to be lacking here.

    • @jeffreysmith236
      @jeffreysmith236 3 ปีที่แล้ว

      @@notsurt no I understand what a ratio is. The entire purpose of using a ratio means the size or number of the eggs do not matter. Whatever they weigh dictates how much of the other elements to use. Simple. If you understand, why did you ask about egg size? What does that matter? Just get a total weight.

    • @danm8004
      @danm8004 3 ปีที่แล้ว +1

      @@jeffreysmith236 the ratio Ethan proposed was 1 egg yolk to 7 grams of sauce... But he said it was a sweet spot so I won't sweat a little variance in yolk weight. Better that than weighing individual yolks imo

  • @BackgroundNPC75557
    @BackgroundNPC75557 3 ปีที่แล้ว

    Dude, get (or make) some bacon aioli for the fat, use some Dijon or stone ground mustard, and add just a teaspoon or so of good maple syrup. Garnish with bacon crumbles, fresh ground nutmeg, and some smoked ground cinnamon.