The Devilish History of Deviled Eggs

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Subtitles: Jose Mendoza | IG @worldagainstjose

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#tastinghistory #deviledeggs

[j.d.]

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. 👍

[ellenspear]

Don't die, Max. You must never die, but keep presenting historic food in perpetuity.

[gorilla_with_jetpack]

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.

[joanpaso]

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.

[ragnkja]

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.

[averylawton]

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.

[sonder]

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.

[mountainmolly]

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!

[timtheconjurer]

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.

[kathysargeant]

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! ❤

[PokhrajRoy.]

I want to be ‘Finishing a platter of Deviled Eggs and still not satisfied’ level of iconic.

[glemmstengal]

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!

[paulodecarvalho]

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!!!

[ibrsc]

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.

[snappylobster]

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

[TheRealDoctorBonkus]

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.

[charlotteillustration]

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!

[TheTwinDragonSlayers]

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!

[Aerie]

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 😅

[AlienGuy]

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.