Egg Lab

The purpose of this experiment was to explore the vast applications of eggs. Eggs are used as foams, binders, thickeners, and emulsifiers. The multiple uses enable eggs to be made into custards, souffles, and hard cooked or soft boiled eggs. One experiment conducted was comparing the effects of the cooking time for hard boiled eggs. Another experiment conducted was seeing the effects of cooking scrambled eggs in hot and cold oil, a double broiler, and the microwave. The result of this experiment is that cooking eggs in a double broiler made the eggs super fluffy in appearance and texture/flavor while cooking the eggs in the microwave made the eggs not fluffy and chewy. Whipping egg whites properly is a valuable skill. Eggs foams are formed because of the denaturing of the proteins in egg whites. The final experiment was comparing properly and over whipped egg whites. …show more content…
Egg foams are used in souffles, spongy cakes, and are great for omlettes. While egg foam is used to make foods fluffier, they can also be used to hold products in place while cooking. An example of this is meatloaf or meatballs. Eggs are also a thickening agent such as in cream sauces and creme brulee. The last main use for eggs is as an emulsifier. Emulsifiers keep oil for coalescing in water and help maintain consistency. Knowing these applications allow you have the knowledge of how various foods are created and allow you to make them. A challenging recipe is souffles. A higher cooking temperature allows the dish to rise higher, but then it will fall. A thick souffle will not rise as high but also not fall. Knowing how egg whites are properly whipped and cooked allows you to make a souffle that will hopefully not