Methods in Engineering of Avian Ova

Introduction

Avian ova have not yet been produced in vitro, despite a previous report which later proved to be irreproducible. However, ova obtained naturally can be subsequently engineered in culina. Herein, we report a method for converting Gallus gallus domesticus ova into a comestible form, commonly known as “deviled eggs.”

Methods

Nine Gallus gallus domesticus ova (Trader Joe’s) were heated to 100 °C for 10 minutes by immersion in a boiling water bath. The ova were quickly cooled to 20 °C under running water. Subsequently, the shells were removed and the ova were bisected. The yolks were removed and transferred to a glass mixing vessel. To the vessel was added 10 mL of 5% acetic acid, 20 mL of spiced mayonaise (Sir Kensington’s), 3 g of onion salt (Trader Joe’s), and 1 g of paprika (Olde Thompson). The mixture was triturated until homogeneous, and then transferred back into the cavities left by removal of the yolk. Finally, minced Petroselinum crispum leaves were added on top.

Sample size was predetermined using a statistical power analysis by the number of eggs in the fridge. Experimenters were not blinded during outcome assessment. Sample groups were not randomized.

Results

Figure 1: engineered Gallus gallus domesticus ova

The engineered ova were deemed to be “very tasty” by two judges, who both gave them the highest rating on a 5-point Likert scale.

Discussion

I hope everyone had a Happy Easter!

Figure 2: Additional Gallus gallus domesticus ova in decorated casings.