This video is just an excuse so I can rationalize eating over a dozen deviled eggs for 'science', but the golden ratio is 7 g of sauce per egg yolk with a sauce ratio of 2 parts fat to 1 part flavoring liquid. This ratio allows you to make deviled eggs with whatever you have on hand, no recipe needed.

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📚 Videos & Sources mentioned:
▪ Julia Child Deviled Egg: https://www.foodnetwork.com/re....cipes/a-simple-stuff
▪ Bon Appetit Deviled Egg: https://www.bonappetit.com/rec....ipe/the-greatest-dev
▪ Serious Eats Deviled Egg: https://www.seriouseats.com/gr....eat-deviled-eggs-rec
▪ America's Test Kitchen Deviled Egg: https://atkfamily.com/recipes/....classic-deviled-eggs

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0:00 Golden Ratio for Deviled Eggs
0:50 Why are ratios important?
1:42 Why 7 grams of sauce per yolk?
2:30 Experimenting with Sauce Ratios (5 g, 7 g, 9 g)
4:02 How to use the ratio (three recipes)
4:45 Ratios make you a better home cook


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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro

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