Extreme Egg Experiments

[@ComboClass]

Hope you enjoy the craziest "snack break" yet! I've been sick recently (first the flu, and then covid) but am finally better. There will also be a more mathematical episode in about 1 week. And check the description for more links and stuff

[@Pandora234able]

Can’t wait! Also, I did my research on some of those Maillard reaction mechanisms! You might be intrigued.

[@YueZhuang-pt6ff]

This Egg Experiments remind me about a typical Chinese savory food called tea egg that like very similar to the 24 hours egg and are boiled around 2 to 4 hours then boiled again in tea, and sauce or spices. Also my life is a lie, I thought the overcooked egg was the norm 😢

[@garoyse]

That feeling when you use a calendar as an egg timer.

[@enricuhl]

your like the perfect mixture between explosion&ire and the alt-j rice crispy guy and I'm here for it

[@EzraTF2]

You just made Korean sauna eggs or 찜질방 달걀. You can make these faster in a pressure cooker, and the water it's cooked in is usually salted.

[@Number_055]

The much more reliable spin test is to spin it with some force as you mentioned, but then quickly grab it and let it go to stop it. If it starts spinning again by itself, it's not cooked.

[@marveloussoftware4914]

For me, i try to spin it upright. Only a cooked egg will spin.

[@ikemeitz5287]

Great video! I'm looking forward to the sequel where you do 3-day eggs, 1-week eggs, 1-month eggs, and 1-year eggs! Some off-the-top math says that leaving your crock pot on high for a year (refilling the water as needed) should be about 1577kwh, which is about $236. Maybe acceptable for a banger video?

[@ComboClass]

I would love to be the first human to test a 1-year egg haha. Maybe someday

[@Sam_on_YouTube]

​​@@ComboClassA quick search online revealed several methods of preserving an egg for a year. But they all have risks. For one, make sure if you are cooking an egg long term, that your water is above 165 F to kill salmonella. I suggest talking to a food scientist. There are risks here of food poisoning that you should be aware of before experimenting.

[@Coldpalmtree]

@@Sam_on_KZbin Thats a good point. But maybe instead of a food scientist he should consult an eggspert.

[@Kram1032]

@@Sam_on_KZbin I'm pretty sure if you consistently cook an egg for a year, that's a pretty good way to preserve it for that time too...

[@Sam_on_YouTube]

@@Kram1032 At above 165 probably... But I'm not a food scientist.

[@Ganerrr]

howtobasic arc

[@anieldayyanelday1771]

24-hour eggs? Pfft. I've tried century eggs before! Wait...

[@ComboClass]

Haha. (To those who don’t know, “century eggs” are a real thing, but they involve something like fermentation, not actually a century long process)

[@Linguae_Music]

Inside Domotro are three bros Bromotro, Dobrotro, and Domobro. Together they combined their strength into as single form, simultaneously eliminating all possibility of the feared "Brobrobro" from incarnating in this realm. This is his eternal goal. He must be stopped. Thank you Domotro, existing as his antithesis, you have saved us all. Nice egg, btw

[@Croisis]

I love eggperiments like these. Eggcellent video as always! I didn't want to egg you on into cooking "7-hour eggs" so I'm glad you did it of your own accord. Greetings from Belgium.

[@microwave856]

Eggcellent puns 😂

[@Croisis]

@@microwave856Thanks, I'm always eggcited for a new Domotro video to be honest. He really cracks me up.

[@etrnl0]

own eggcord*

[@me0101001000]

These egg puns have me ova-joyed!

[@soupisfornoobs4081]

Due to an infection, my right ear now hears things at a different pitch than my left, and this video is how i found out. At first I thought there was a glitch, or you slapped a shitty spooky filter on it, but nope! I'm hearing everything as two different pitch-shifted tracks, like a chromatic aberration effect but for sound. Sonic aberration? Sure. Music sounds awesome now but everyone sounds like a demon, would recommend

[@sofia.eris.bauhaus]

did it return to normal?

[@soupisfornoobs4081]

@@sofia.eris.bauhaus yeah it went away two days later, I'm glad cause it was giving me a headache

[@theneoreformationist]

I'm not going to make an egg pun. That was a magnificent episode, precisely what I'm looking for, with no superfluous filler.

[@funnywarnerbox300]

Finally a new howtobasic video

[@UnbrokenCheese]

I'm more interested in that classic portable TV on top of the piano

[@SunroseStudios]

ah yes, the infamous "long-boiled egg".

[@DanNguyen-oc3xr]

"shouldn't i be burnt worse?" is an interesting observation haha

[@bigchungus7870]

Missed opportunity to say Eggcelently Eggcentric Eggxperiments

[@LunemerLunto]

I love how sober this channel is. In contrast to other math channels that are just too silly

[@Daxton-f1z]

Next up: Cooking an egg for a century on Combo Class!

[@AtanvarnoALDA]

Idea: make it faster by using a pressure cooker. More pressure = hotter water = faster Maillard reaction.

[@gurpreetkhamba5399]

Was wondering what was happening with my math youtuber but was happy to learn new things and I don't regret watching.

[@coyotedomino]

delightful video! your physical comedy never fails to amuse me 😌 i've had hard boiled eggs cooked for over 8 hours in cholent, before, and always thought the meatiness and color came from the cholent. tis very interesting!

[@PretendCoding]

Since you posted this, I kept seeing it in my feed, like why the hell is an egg video getting recommended, I really don't care. It's you, not what you talk about, but you. You are the reason I subscribed.

[@davidshi451]

This reminds me of a great video NightHawkInLight did about using Taguchi arrays to test multiple variables at once! (Turns out, adding vinegar to the water helps a lot with peeling the eggs)

[@Saol.Alainn]

Eggcellent episode

[@protheu5]

This is madness, pure brilliant madness. Didn't know I would enjoy a video about boiling eggs so much.

[@masterofyugioh1000]

Overcooked is how I’ve always seen hardboiled eggs

[@owowhatsthisitisidio661]

It seems this is the long way around towards something very similar to Korean sauna eggs which are cooked for several hours in an instant pot/pressure cooker for a faster Maillard reaction!

[@josephrissler9847]

The color of the overcooked eggs reminds me of twice-boiled eggs that we cooked for an SCA event (a mostly historically accurate recipe from before the 16th century). Although the second boiling involved some sort of flavoring that added some red to it as well.

[@pbpbpbpbpbpbpbpbpb]

If you think about how the surface of a fried egg looks, I guess it makes sense that it would go a yellow to orange color here too. Still fascinating to see

[@peterclaver5579]

Ahh yes adding a day of run time to improve the experimental results. Welcome to computational scien-err- Sous vide! More seriously, given your description it seems that eggs that are baked (such as those baked in festival breads) would have similar results in shorter times since the temp wouldn’t be limited by a water bath. Just a suggestion for a follow up video, ie showing how a parameter space is explored experimentally and all that. Thanks for your videos!

[@gonzothegreat1317]

With all these experiments, this dude is bound to open some kind of portal to another dimension.

[@CFGalt]

EGGS-PERIMENTS!!!

[@skaterlehrling]

this reminds my of tea leaf eggs. A sort of snack you often see in 7 elevens or family marts in asia. Its a hard boiled eggs, that gets cooked very long on lower heat in a sort of tea broth. Very delicious!

[@ComboClass]

Yeah those are similarly long-cooked but where the shell is cracked in a way that lets the tea broth seep in and color/flavor the egg in that way. I haven't tried them but they sound cool.

[@johnsch8634]

@@ComboClass I always thought it was the tea that colored those eggs, but they look almost exactly like your 24 hour egg and the flavor of the egg changes in the exact way you describe in your video. Also I've done food coloring on hard boiled eggs with cracked shells and the food coloring does not penetrate into the white part of the egg. All in all I'm guessing that the flavor and color of tea eggs are partially the tea, but also a large part the "overcooking"...

[@TheKingOfToast]

never heard of this, never thought of this, am now extremely interested in this

[@levoyant1754]

That 24h egg is like a toasted egg, a new recipe !

[@bozhidarmihaylov]

When you get burnt, but not Enough 👏😂

[@Pandora234able]

I’m interested to see what the Maillard reaction looks like? I thought proteins continue to denature until they burn or thermochemolytically reduce at a certain point! I can’t wait to get off work and look at the chemistry of it all. Also, I’m tempted to do this myself because they sound delicious! Thanks for the lesson, my klutzy friend Edit: So I got a chance to do a little bit of research (at work, hehe). So, these molecules responsible are primarily due to the reactions of sugars and amino acids that go through a series of rearrangements, covalent bonding, and ring forming. Sugar and amino acids form a molecule known as glucosyamine. This molecule isomerizes giving ketosamine (double bond reorients). Finally, other fission byproducts produce a furans. Furans and dioxins and other molecules of a ring like nature give the eggs the color, the earthiness, and the rich flavor. Some of these molecules give a bitter flavor, others it’s more cereal or nutty like. I looked at the molecular structures of these molecules and it reminded me of harmful byproducts from combustion or plastics and rubber and other industrial processes. These are the same molecules however, they’re often in smaller concentrations with foods and with all harmful substances the dose makes the poison. According to a high school mate of mine, she added her two cents as a food scientist to the toxicity: “the dose makes the poison. Yes, several products of Maillard browning (and other forms of enzymatic/non-enzymatic browning) result is products that are potentially harmful at high levels. Acrylamide is, of course, the easiest example… But, there are others. I’d totally recommend reading “Dehydrated Foods, Chemistry of Browning Reactions in Model Systems” Hodge, 1953. It gives a pretty detailed overview for a good starting point if you’re interested in diving REALLY deep into food browning” Citation: i0.wp.com/www.compoundchem.com/wp-content/uploads/2015/01/Food-Chemistry-Maillard-Reaction.png?ssl=1

[@Klaevin]

if you spend any time around cooking youtube, they'll tell you that maillard is the best thing to ever happen to your food. it can happen at room temperature (like mummies) but if you want it to happen fast enough to eat, you have to heat up the proteins hotter than boiling water. it's what makes fried food brown. evidently, it can happen at 100 decrees, it just takes at least 7 hours. minutefood has a quick episode on the maillard reaction if you're interested

[@Pandora234able]

@@Klaevin Interesting! I might check but I’m curious to try myself at home with the eggs. I’m mainly curious about the chemical reaction mechanism though.

[@Klaevin]

@@Pandora234able sadly, I can't answer that one. It seems nobody can. The only explanations I've found are "well, proteins, salt and stuff turns brown and yummy"

[@MorallyGrayRabbit]

"How cooked is the egg?" "It spins about thrice as long as an uncooked egg" "Alright lets eat it"

[@maxpower1115]

Sir, thanks for your service!

[@Colour_beaks]

Domotro set his OVEN on fire. No concern for your safety at all

[@buckleysangel7019]

In case no one’s said it. That was an eggcellent eggplanation 🥚

[@teacherblake]

In what world was i living in that i expected combo's toaster oven to be clean..

[@violetfactorial6806]

You're a good egg. I don't know if those eggs were good, but you definitely are.

[@stickfiftyfive]

Wild shenanigans abound. Eggcellent. --Fermat

[@-41337]

wasn't expecting to learn something like this today. very cool

[@litigioussociety4249]

I'm betting that egg smell stayed in the home for a while.

[@JacquesLeChat]

what a beautiful cat also eggs!

[@popcorn_and_zero-coke_lady_fan]

This is always the state of the egg I always eat because we put the eggs along with cooking rice and gets reheated over and over again 3 times a day, for several weeks 😂

[@daniel_77.]

your laugh at 10:21 💀 You could make a series of cooking / boiling / etc, food for 24 hours straight or perhaps more

[@minecraftermad]

a spiritual -1 for not naming this eggstreme eggsperiments.

[@ares395]

This guy's character of speech makes it feel like I'm getting greeted in Dracula's castle. Maybe it's just me though... Tbh even his looks feel like he's serving some timeless being haha. Good video though

[@fry_fr]

its a miracle this guy isn't in hospital

[@aquaquartz]

In fact, this is one of the common ways to cook eggs in Korea, which is called rosted eggs in English. Or maybe they just call it a Korean sauna egg.

[@Enlightenment0172]

And there, friends: 2:01. Proof of the destruction of evidence for ComboClass' conviction.

[@ComboClass]

Don’t worry I won’t burn any evidence, I’ll bury it ;) Then the cops can’t find it but future archaeologists can

[@OldBaldDad]

Older slow cookers like yours have different temperature set points for low and high. That's why it didn't get very hot on low. Modern slow cookers reach the same temperature on high and low, with the only difference being the time it takes to reach that temperature.

[@MorallyGrayRabbit]

Extreme eggspiriments

[@Ucceah]

this makes me wonder what pressure cooking at 1.4bar will do

[@luckss4659]

please do not burn your house down

[@TymexComputing]

6:25 - these arent the seven hour eggs you are looking for ;)

[@maht0x]

try using an electric pressure cooker like the InstantPot, you can set a timer then, and the water doesn't evaporate

[@4rumani]

This was a bit weird to watch, for me eating long boiled eggs is pretty normal... I'm kinda used to the brown white and blueish yolk. I also coincidentally find soft boiled eggs or any raw or runny whites really gross...

[@ten.seconds]

Try to make tea eggs! It's eggs hard boiled, then cracked all over and put into a spiced tea liquid to simmer for a long time. Very flavorful, and I now think that the browning might not just be from the flavoring! (looks like it's already suggested before haha)

[@VortymLichbane]

Cool hand Domotro!

[@peterclaver5579]

No one can eat fifty eggs! :-D

[@Pauliomat]

Nice video, keep up the work

[@ravenmillieweikel3847]

you could say these are… eggsperiments.

[@masonwater292]

i cant believe you just uploaded yourself slurping up raw egg like that

[@ComboClass]

I actually coughed/threw the raw egg right afterwards (on film) but I thought it was too gross to put that part in the episode haha

[@2010AZ]

This channel never disappoints with the mad scientist teacher energy

[@strenter]

...eggsperimenting...

[@GameJam230]

I can't believe you didn't just call it Extreme Eggs-periments

[@MeriaDuck]

Early Easter video? Eggstreme eggsperiments 😂

[@BleachWizz]

8:05 - maybe your slow cooker is already seeing high as the new low.

[@minecafe]

Eggstreme Eggsperiments

[@HippieVan]

Eggtreme Eggsperiment

[@daniel_77.]

missed opportunity

[@9thDream]

What the hell am I watching. Anyway eggs rule, good for you my man.

[@ronanclark2129]

Who let the hoarder inside?

[@ghostagent3552]

wait... so you're telling me all of my local shops only have very overcooked eggs in their restaurant menu?

[@jasonjacoby]

Ok next time I make deviled eggs I'm cooking them for 24 hours.

[@Lumi_Snow]

good video. Like the eggs this video is well done.

[@stormlord1984]

I have been eating overcooked eggs for 40 years OO Didnt even think you could eat them before this stage!

[@SingingWithMyself-Frozen]

Shocked and appalled that you didn't say 'eggsperiments'

[@ComboClass]

I suppose I should grab my ukulele and make an apology video. But haha yeah I do like wordplay and I think I said that in some alternate takes that didn’t make it into the episode

[@Kram1032]

should note that brownness isn't *just* Mallard reaction, it can also be pyrolytic (i.e. burning) - though I doubt that egg was affected by that, the bread and meat you showed certainly could have been. Also, it turns out that sort of reaction occurs more strongly in alkaline environments. Is egg white naturally alkaline? If you ever saw a lye roll, that's bread baked after being treated with a lye solution, so that's what that bread is *so* brown (and yummy) Baking soda will also help. I doubt, however, that any of this would help an egg get there faster, at least as long as it has its shell which is very difficult to remove except with acid which would, in turn, undermine the whole alkaline concept.

[@Zelyoni]

More like "mallard reaction", amirite?😅

[@hallucinogender]

You burn or otherwise break so many things, I have to wonder what your chaos budget is.

[@Alex-qq1gm]

Why dont we deep fry the egg? Maybe you can get a 24h egg in less time with higher temperatures.

[@adamswierczynski]

Have you heard of Ordinary Sausage on youtube?

[@JuliusUnique]

wow, I always thought it's the carbon that stays behind is the reason for it to turn dark, guess there is a difference between brown and black haha. Now I really want to try an very overcooked brown egg lol

[@TheMrJRM1981]

🤯

[@sandpiperbf9767]

What's the minimum time you have to boil eggs to get this mailard reaction?

[@alikaperdue]

Very interesting. I want to taste.

[@hoagie911]

Eggcellent 👽

[@Cheesemongle]

eggs

[@EvanEscher]

Have you ever had balut?

[@smbs47]

Have you checked out Korean Sauna eggs?

[@ivankundrata3837]

You can suck the yolk out of the soft boiled eggs, best thing ever. No need for toast.

[@Sam_on_YouTube]

Did you consult a food scientist? The mailar reaction is generally safe, but we don't normally eat eggs like that. I would want to know if there's anything else that might have also changed about them chemically or microbially that you should worry about.

[@ainsel98]

you missed a great title in "Eggstreme Eggsperiments" but i appreciate the proper spelling

[@ennayanne]

this was a great video, but I'm sure you had constipation for a few days after filming

[@alexhagemeyer8922]

I love you

[@user-pr6ed3ri2k]

4:52 hey ehats erong with it

[@user-pr6ed3ri2k]

Boil an 5:50 egg in a pressure cooker

[@user-pr6ed3ri2k]

6:36 it looks good

[@user-pr6ed3ri2k]

8:25 oh dear it's like you threw it into vinegar for a day

[@user-pr6ed3ri2k]

9:07 the blackness is spreading

[@user-pr6ed3ri2k]

9:33 where's the yolk

[@arrowob]

6am💀