3/18/14 Kitchen Science

     During yesterday’s kitchen science class, we made devilled eggs (or as I like to call them, demonic eggs). Oddly enough, only two people attended, unlike the eight or so that were there for the cookie-making last week. I would have thought that people liked eggs for the cookies. Anyway, we made the mayo out of oil, egg yolk, vinegar, mustard, lemon, and other less important ingredients. We extracted  the yolk, mixed it with mayo and some more vinegar and mustard, then put them back in the egg. I learned a little bit about how emulsions work, but it was mostly cooking and less science. Anyway, the demonic eggs ended up being delicious.