Lately I've been fantasizing about injecting hot sauce into

>>8939217
Sounds delicious. Sriracha? pls deliver. I'd do it, but gas is leaking from my stove so I can't use the top until someone comes to fix it

>>8939224

Luckily I work in a pharmacy. Small gauge needles are easy to come by that shouldn't completely pop the albumin casing.

I may deliver tomorrow.

What type of dish should I make?

>>8939217
you put any amount of note in it and its gonna burst no matter how small your needle ya dingus

waste of time

>>8939281

You sound as if I hadn't thought this out.

You use two syringes and remove equal parts albumin to hot sauce injected.

This isn't rocket science, I work in a pharmacy. Manipulating shit like that is something I can do in my sleep.

>>8939217
Luckily I'm a heroine addict. Needles are easy to come by that shouldn't completely pop the albumin casing.

I may deliver tomorrow.

What type of dish should I make?
.....assuming I'm not dead by then.

>>8939237
How about you make a stack of chicken breast, bacon, cheese and the sriracha-y egg? Make it like a brunch thing.
OR try it on pancakes, bacon and add maple sauce on the top.
>>8939332
I'm addicted to female superheroes too

>>8939349
>I'm addicted to female superheroes too

Kek I'm such a retard

>>8939356
retarded heroine junkie

>>8939364
haha I can't even get a stupid joke right

>>8939356
It's ok. We can support you on your road to recovery. We are all friends here. You don't need heroines, we will help you fight the temptation

>>8939381
If he's fighting heroine addiction, does that make him a villain?

>>8939281
>you put any amount of note in it and its gonna burst no matter how small your needle ya dingus

This is probably true, you may need to suck out some yolk first to decrease the internal pressure.

>>8939237
>Luckily I work in a pharmacy. Small gauge needles are easy to come by

Sriracha may be too thick and have particles that won't flow through small gauge. it might be worth a try... but i'd have a back up of something thinner like tabasco or franks on hand.


I have a feeling this won't end well but i am very curious to see it tried.

pls post progress and experiments

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>How about you make a stack of chicken breast, bacon, cheese and the sriracha-y egg? Make it like a brunch thing. OR try it on pancakes, bacon and add maple sauce on the top.

I read this in the voice of Lynne Rosetto Casper

>>8939449
never heard of her
ngl, I when I was proof reading it I read it a David Attenborough voice dunno why lol

>>8939318
albumin is in the whites you dumbass

>>8939464
Host of The Splendid Table on NPR.

>>8939492
I am britfag

>>8939486

he said albumen casing, not the yolk. grammar comprehension. the yolk is surrounded by albumen.

I've never tried it, but my gut tells me that even with the teeniest gauge needle you're just going to break the yolk and make a mess.

Your best bet, if it was going to work at all, is to get the freshest possible eggs you can get. Like, laid today, farm fresh motherfuckers. The proteins haven't degraded at all so the yolk might hold. It's a big might, tho.

Is this still happening? I still want this to happen.

>>8941583
Me too

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>>8939217
Reminds me of this. If your needle idea doesn't work then I'll share this one and see what can be done

>>8941583
>>8941597
>>8941618

I got killed today at work and forgot. Give me one more day guys. It's happening.

>>8939237

shakshuka

>>8939423
>I have a feeling this won't end well but i am very curious to see it tried.

It's an egg, it costs like 30 cents. Just throw it away and try again if it breaks.

>>8939217

Why not inject heroin or a solution of psilocybin?

pls update op

>>8945202

I fucked up. Tomorrow for sure.

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>>8945202

Seriously, tomorrow. Got wrecked on OT today because hardware from Mexico sucks.

Pic related, assurances.

>>8939237
>Anon why are you stealing needles?
>I'm making food
>We're sending you to rehab

>>8946426
Godspeed, anon.

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Does anyone here have a Sodastream? There's something I want to try, but don't own one. Basically make a scrambled egg mixture and carbonate it before cooking to increase fluffiness. Someone should do this and post results.

>>8939521
Then why would you remove the casing instead of the yolk you want to replace with hot sauce, dipshit?

>>8947151
I have one and I can guarantee it'll explode like it does with anything besides nearly pure water.

So I'll be grabbing a few different type of syringes from work tomorrow for this experiment.

x2 tuberculin syringes (6mm; probably too small for thicker sauces)
x2 21 gauge needles (loose sauces like Franks and Tabasco might work)
x2 18 gauge needles (should accommodate thicker sauces like sriracha)
x2 16 gauge needles (very wide bore, accommodate thickest of sauces, but might break yolk entirely)

Tomorrow will be fun.

>>8947493
This could be revolutionary. The next step in food science

>>8939217

I've actually done this with cured egg yolks. Didn't even need a needle for it as I wasn't heating the yolk. I used tabasco to add a nice vinegar trace to the finished grated yolk.

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>>8947534

How exactly do you do this with a cured yolk?
Cured yolks are solid. I wouldn't think sauce couldnt penetrate it easy unless you sauced the salt during the cure?

Pic related, I've cured and egg or two in my day.

>>8947151
that'll make a nice mess, plus you want to keep it under pressure until use. get yourself a whip cream dispenser, works really well for making insanely thick and fluffy pancakes.

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>>8947540

>>8947545
What do you rinse that with, white wine vinegar?

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>>8939217
>eggs

>>8939217
this video is a bit "mr gear" but it has some decent ideas, even if they did reuse some to stretch it to 10

>>8948105
err. yeh video, whoops.
https://www.youtube.com/watch?v=hGHGLlxlvBw

I am monitoring this thread.

>>8939237
>Small gauge needles are easy to come by that shouldn't completely pop the albumin casing.

This was my initial doubt but if you can do it, kudos.

If the yolk does indeed leak from the puncture, another thing to do would be to look into spherifying the egg yolk to give it a protective barrier.

You could also do a poached egg with a really set up white. Poach the egg in a bag of cling film so the white fully wraps the yolk. Use the freshest egg you can find so the white is really strong. Then, inject your flavoring through the white into the yolk once the egg is cooked. I suppose a soft-boiled egg would work here too.

Excited to see the results of this experiment

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Soon...

>>8949352
Those aren't tuberculin syringes are they. I thought they only went up to 1ml?

>>8949617
Look like plastipak. The gradations show 6 ml but plastipak doesn't have a 6 ml variant.

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>>8949617
>>8949624

I got two different kinds of syringes.

x2 tuberculin
x2 3 mL (to be used with various needle gauge sizes)

Now then...

Gentlemen, I returned a much wiser man than I was before. The experiment was very enlightening, and I dare say if you aren't too pick about the word "successful", successful. I have in total 33 images to share with you this evening. After I share the images with very light commentary, I will surmise the entire experience with observations, technique, recommendations, alternative methodology, and my final thoughts.

3 eggs were used accompanied by 3 different hot sauces.

Tabasco sauce (Thin)
Franks Red Buffalo (Medium viscosity)
Sriracha (Thick)

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>>8949784

For the first egg, I used the smallest of the needles (a tuberculin), and the thinnest of sauces (Tobasco). I wanted to begin with the the highest likelihood of succeeding the first time around and slowly move my way up in needle size should the desired outcome not occur.

Even being a very thin sauce, the tuberculin needle was much too small to pull up. You could get just a little bit before it clogged.

It was a no go.

>>8949784
Any hope of resizing those 33 images before posting? There's apps that make it easy to resize. Just sayin...

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>>8949796

I transitioned to the 3 mL syringe and the next smallest needle (21 gauge) and was able to successfully draw up the Tabasco sauce with minimal resistance.

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>>8949796
Is this image even necessary then? I know this is an image board but god damn, 33 images? Can't you just narrow it down to the top 5 or so?

>>8949797
>>8949806
Quit yer bitchin, I wanna see OP do mad science.

>>8949796
Couldn't you put the Tabasco through a coffee filter or something?

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>>8949797

Too late, the show has already started.
I told myself I was going to downscale the resolution before I started but forgot.

For my first attempt, I intended to use a two prong attack. One empty needle in one side, one hot sauce needle in the other. The idea was to take out the same amount of yolk of hot sauce that would go in.

It wasn't that good of a success. Multiple holes in the yolk just ended up causing more leaking as you can see in the image. While it didn't break completely, the results weren't success as you'll soon see.

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>>8949816

A brief close-up of attempt 1. The leakage is obvious.

>>8949819

During the cooking process it broke down even further, but didn't completely loose shape.

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>>8949826

Forgot image like an idiot

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>>8949816
Alright then. I'll be back to see the final results, even though i have a feeling it's going to end up being a total waste of your time and ours

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>>8949830

Final product. Still runny. Not enough hot sauce.
You could still taste it, but you need more than what I had originally put in.

I recommend 4 mL of hot sauce for a small egg. I didn't have a 6 mL syringe to work with so I ended up with 3 mL for the rest of the process.

A small egg yolk contains around 7-9 mL of yolk after my made all my observations upon finishing.

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>>8949834

Get fucked, we're doing science here. Knowledge is never a waste of time.

Again, you can see, not enough hot sauce.

Moving on to attempt 2.

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>>8949830

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Attempt 2.

I decided a 2 prong method of injecting and extracting wasn't the most efficient method. I then opted for a single hole site at the very top of the egg that I would use twice. Once for extracting the yolk, and again for injecting. This method worked much better than the previous and left nearly no leakage. Here you can see I removed 3 mL of yolk.

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>>8949857

Also moved on to using Franks (medium viscosity). Being thicker, I had to again move up a needle gauge (18) to fully pull up without it clogging. I also transitioned my extractor needle to an 18 gauge and pulling up with a 21 was tediously slow. It bore the risk of leaving a bigger hole for leakage, but it was an educated risk for the sake of convenience.

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>>8949866

Much more successful. Not much leakage at all.

A quick observation: If you wanted to steam or poach the egg in the bowl like this, it would have turned out perfect. The little bit of albumen kept the hole moderately closed, so a steam/poach method of cooking the egg would have been extremely successful.

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>>8949871

Again, not so much i the pan. Leakage continued, but not at a fast enough rate as the egg with two injection sites had.

Getting closer to a successful egg.

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>>8949878

I fucked up the removal from the pan and it tore. But you can still see it retained a flat shape, and much more apparent amounts of hot sauce.

Tasted great regardless.

Moving on to attempt 3.

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>>8949883

Third, and final attempt.
We're transitioning over to the sriracha.

I had high hopes for this one. Given that sriracha is a thicker sauce, I thought it might not leak out as quickly as the other two. The leakage in either of the three cases wasn't fast, but a slow bleed. It got me thinking... and I got an idea you'll soon see.

Additionally, we had to switch to the next and final largest size up, a 16 gauge needle. I kept the 18 gauge on the extraction needle in an attempt to minimize the extraction hole site.

Here you can see the yolk I've already taken out, and the hot sauce about to be put in.

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>>8949894

Another success fill. Again, if you wanted to steam or poach at this point it would turn out fantastic.

Somewhat long next post.

I agree with the other guy. OP is wasting everybody's time. Just post the best few pics dumbass

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>>8949895

Now... the problem I've had with the egg losing shape and the slow bleeding had me thinking. If there was a way to seal the hole shut, we'd be golden. Often when I cook eggs, after the initial fry I'll pour in a little water and cover it with a lid so the top side of the egg and cook completely. My thought process was that I might be able to "steam" the hole shut if was able to do it with a little haste.

For this attempt at cooking... I heated the pan over medium and right when it was the perfect temperature I poured in some water to create the steam trap. I then put in my egg and covered it immediately hoping I could close the hole before it bled out.

>>8949894
I'd suggest your original two syringe approach but use chilli oil instead of hot sauce. It'll allow you to use the tuberculin with 21 or even higher gauge. Use a low viscosity oil. The oil going into the yolk is likely to cause a lesser pressure buildup than water in yolk.

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>>8949903

It worked with minimal leakage. If I wanted to use more eggs and perfect the process, I believe I could make a perfectly hot sauce filled egg 100% of the time without fail.

Good thread so far. These ADHD addled faggots can fuck off.

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>>8949910

The yolk maintained a much better shape, with minimal leaking at the top. Again, with a little more practice it could be perfected.

>>8949910
can't wait for the result m8 lookin good

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Final result was a perfectly runny, sriracha filled, tasty egg.

That's the end of this journey. I cut back on some pictures due to children bitching, but there you have it.

It can be done.

I'm going to work on some dinner and take my time with the final analysis and write up.

Delivered.

>>8949925
congrats op

I like the idea of poaching it to keep it more in tact as well as the cooking hiding the colour more which'd make it a bit of a surprise for the person eating it.

You've also given me the idea of injecting pure capsaicin into some poor bastard's eggs.

is there a noticeable difference over a regular egg? is there too much sirarcha?

>>8949910
Nice work, anon. One thing I came up with while thinking about this thread at work is to heat up a butter knife to cauterize the injection sites.

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>>8949925
It's the perfect egg
All the hotsauce already mixed and cooked in with the yolk
My god man

I wonder how well this would work with hotter sauces? Like if you injected a little bit of mad-dog would the mixing in with the yolk make it the perfect spicy egg?

>>8947151
You can recarbonate old beer.

Thanks op that was cool

Good thread.

>>8939385
I think it makes him the love interest

Today OP was not a fag. Nice job, dude.

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What a complete waste of fucking time.

>remove delicious yolk
>replace with hot sauce

Why? Completely impractical and not even that interesting. Kudos on using your skills as a heroin addict for something I guess.

>>8950008
fuckin retard, go lurk another aa meeting thread disguised as a what are you drinking tonight thread

>>8950008

jokers like you should be banned from /ck/. this was a great thread and couldn't be any more related.

>>8950095

>calls thread waste of time
>keep it open in another tab for hours

>>8949917
Good job op. This image got me thinking. Instead of steaming the egg wouldn't it be possible to run a hot knife at the incision point to sort of cauretize the point. I wonder if it would make for a better effect visually or if the white spot would make it more conspicuous.

>>8950120
Cauterize*

>>8949925
THE MAD MAN

>>8949925
Goddamn, you actually did it. Definitely trying this out now.

>>8939217
I've seen a dish where an egg yolk was injected with hot broth to cook it a bit. Looked neat

what happens if we inject stuff like malt vinegar or even

soy sauce

>>8949925
I KNEW SRIRACHA WOULD BE THE WINNER! I'm the anon with the gas leaking from his stove :)
Congrats on your hot-egg. Will definitely try this when I get my new cooktop. Will also be taking syringes home from work. Heh

we /sci/ now

Do some research on Dan Barber from Blue Hill Farms in New York. He feeds chickens chili paste and changes the nature of the yolk organically! from there you could try curing the yolk with spiced salts or confit-ing the yolk in a fat infused with something spicy.

>>8949925
Meh. No different than putting some hot sauce on a cooked egg.

>Delivered
I guess. You come off as a faggot who's fucking full of himself

OP you absolute madman. Well done.

>>8950494
So? He had a goal, set it, and accomplished it. He deserves to pat himself on the back you jealous cunt

>>8939217
OP, do you think this would be easier with unlaid eggs? They're a bit tougher, and may hold up better to injection.

>>8950541
I stand by my original point - no improvement from just putting hot sauce on a cooked egg.

You're all pathetic for acting like this is an accomplishment

>>8950561

You're a grand wizard XI° of the imperial court of faggotry in the northwestern quarter of prolapsed anus mountain

>>8950561
I'll show you pathetic. Being so jealous of a guy who injected a fucking egg with hot sauce on a Taiwanese bird-watching image forum to the point where you have to badmouth him when his thread is already over. That's pretty pathetic bro.

So the final outcome was no different than putting hot sauce over a fried egg. I think injecting sauce beforehand would make some interesting hard boiled eggs though

Good thread OP, thanks for delivering :3c

>>8939281
People like you believed you couldn't circumnavigate the earth because you'd fall off the edge. People like you believed if a motor vehicle went above 40km/h with a person inside they'd be mutilated. People like you believed we couldn't put men in space.

People like you have always held down the dreamers like OP.

>>8943754
Hey, that 30 cents can feed a starving Ethiopian child for 2 weeks

>>8949910
I'm living vicariously through you OP

>>8950907
Kek

>>8949903
OP I'd suggest trying your steam trap technique with the previous sauces, needles, etc. That may have been the difference in success and failure.

Additionally, are you drawing the sauce directly through the syringe, or is it going through the needle?

Final thoughts.

It was a fun experience. Set out to do something I had been thinking about for a while and achieved moderate success on a limited trial run. Given a few more eggs I would have tried other methods of cooking like what was previously mentioned (steaming, poaching).

Here's a small rundown of recommended tools in relation to the sauces viscosity.

Thin Sauce:
6 mL or 10 mL syringe
21 gauge needle

Medium Viscosity sauce:
6 mL or 10 mL syringe
18 gauge needle

Thick Sauce:
6 mL to 10 mL syringe
16 gauge needle

Best observed method: single puncture hole to top of yolk in small bowl. You want the albumen to surround the egg which will help temporarily prevent leakage until the cooking process. If I had used a larger bowl I wouldn't have gotten that natural seal provided by the albumen. Larger syringe (6 mL to 10 mL) recommended. A 3 mL I feel didn't provide enough leverage when extracting the yolk, it was a slow process. With a larger syringe more pressure upon pulling back the plunger may have expiated the process. Would not recommend a syringe larger than 10 mL as it may hinder the steady manipulation required for such a delicate operation, ending in more yolk tearing.

I'll scroll through the thread and answer some of the questions I passed up previously then call it a night.

>>8949813

Removing micro particulates from the sauce would have certainly aided in preventing needle clogging. I didn't have any filter material on hand so testing that method was beyond my current means. Although with the proper sized needle, clogging shouldn't be an issue regardless.

>>8949904

A smaller molecular solution like oil may certainly have worked with the tuberculin, but it would have to be a very thin oil. Short of anything but water is a pain to draw up in a tuberculin because there is very little leverage in a 1 mL syringe in terms of building pressure when drawing up. It would be a slow and tedious process.

>>8949931

Comparative to a standard egg, it is what you would think it is. An egg with some hot sauce flavor. I feel my sauce to yolk ratio was actually pretty good. I extracted 3 mL of yolk and injected 3 mL of hot sauce. This is equivalent to about 1 tsp worth of hot sauce.

>>8949933

Cauterizing hadn't crossed my mind, but that's an interesting thought. One possible difficulty I could see with that is during the Cauterization process, the surrounding cooked egg may latch on to the heat medium and cause further tearing. Definitely something that would require additional testing.

>>8949938

I'm sure it would work good with any type of sauce, provided it was the correct consistency to allow passage through a needle. The world is your oyster!

>>8950157
>what happens if we inject stuff like malt vinegar or even

You get a very delicious egg.

>>8950329

I'll have to look that up, it sounds very interesting.

>>8950552

I have a buddy who owns chickens, so I know exactly the durability a fresh egg has in comparison to a store bought. And yes, I agree a freshly laid egg may have made the process much easier.

>>8951010
>are you drawing the sauce directly through the syringe, or is it going through the needle?

Directly through the syringe.

>>8939237
scrambled eggs

>>8939381
who''s gonna fight the temptation if not the heroines?

I wonder of chilling the egg would help prevent it from running.

>>8950561
Goddamn, you're a cunt.

>>8952118

The amount of anger coming from your post is very telling. This was a fun thread.

Tell us whats really got you mad, champ. Hate your job? Fighting with your girlfriend? Mother tell you no more tendies?

>>8952118
>MY board
How many years of NEET-dom do I need to reach your level of entitlement?

>>8946493
>we're sending you to rehab
Not if he's a Clapistani. He'd just be fired on the spot.

>>8952144
#noBorders

>>8949855
>>8949834

What are you doing on a cooking board? Simply fuck off you loser

>>8947151
lel

>>8949800
seeing hotsauce in a needle like that really makes me think someone should inject it into their balls and get like super Mexican babies

Shit fucking thread desu, this is the reason why no one comes to /CK/ anymore.

>>8949806
go to bed.
Let us enjoy the science with full on crackling lightning in the background like normies.

>>8949806
buzz right off

>>8939486
This bodes well

>>8947151
It's a syphon you're looking for.

Nice thread OP. But why not just inject the 'cha into the egg yolk while it's cooking? Seems like that would lead to way fewer breakage problems.

>>8954538

You've never made a fried egg, have you?

Excellent thread, gave me ideas, defo trying that with sriracha

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Really nice thread. Thanks for getting into the details with images documenting your testing. Fuck these pepe-posting crossboarding faggots that have no passion about learning new things and let them stick to their shitty al/ck/ and fast food threads.