Deviled eggs

Use seven grams of sauce per egg yolk, at two parts fat to one part flavoring liquid. Six yolks need 42 g of sauce: 28 g mayonnaise and 14 g liquid.

The classic filling is cooked yolks mashed with the fat, then the flavoring liquids, then the flavoring solids - herbs, aromatics or spices - added to taste.

Boil and de-shell the eggs, slice them, and push the yolks through a metal strainer.

Make the sauce at two parts mayonnaise to one part mustard with vinegar, adjusting to taste with salt and pepper.

Mix the sauce into the yolks, bag it and pipette it into the egg shells.

At five and seven grams per yolk the filling is stiffer and holds its shape over time; at nine grams it is creamier but does not hold as well and the liquids come through more.

Seven grams is the sweet spot because it leaves margin for thinner liquids like vinegar against more viscous mustards.

Avocado and lime version: smashed avocado and mayo as the fat, salsa verde as the liquid, a zest of lime, sliced serrano over the top.

Julia Child inspired version: mayo and butter as the fat, sweet relish as the liquid, black pepper and salt, finished with a pimiento pepper.

Asian flavour inspired version: mayo and a bit of sesame oil as the fat, rice wine vinegar and soy sauce as the liquid, chives in the mix, red chili flake over the top.