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Brynn Nelson
What Came First, the Chicken or the Deviled Egg?
Investigating the Ideal Deviled Egg Recipe through Emulsion Factors
Abstract:
The motivation behind this lab was to discover the ideal ratio of mayonnaise to sour
cream in a deviled egg, and to gain a deeper understanding of how the two ingredients will react
with each other to create the desired taste. To determine the ideal ratio, we evaluated three
components of the mixture: density, viscosity, and overall taste through both qualitative and
quantitative data. We compared three different recipes through a blind taste test and a survey, and
measured the density of each mixture using a scale. Our methodology included having five
controlled variables in each recipe, and varying only the amount of sour cream and mayonnaise
as not to confuse the results.
Introduction:
Dating back to the 13 century,
stuffed eggs have been a popular dish in
Rome, Spain, and throughout Europe. These
recipes included boiled eggs served with oil,
wine, or broth. Spain began to make the
filling with boiled egg yolks and various
seasonings, but the use of mayonnaise in
deviled eggs did not become the most
common ingredient until 1896, when the
United States started vastly distributing it.
Today, the classic version of a deviled egg is
considered to be a mixture of mayonnaise,
mustard and paprika. However, chefs have
experimented with deviled egg recipes for
decades, and today, we will investigate
which ingredient is the best emulsifying
agent. Our quest: to determine the ideal ratio
of sour cream and mayonnaise.
th
Results:
Recipe 2
Recipe 3
Mass of 5.75 oz
filling
5.5 oz
5.25 oz
How
much
of
variable
4 tbsp
mayo
4 tbsp
sour
cream
6 tbsp
mayo
2 tbsp
sour
cream
0.68
tbsp/oz
0.66
tbsp/oz
2 tbsp
mayo
6 tbsp
sour
cream
Density 0.71
tbsp/oz