Jamese's Egg-travagent Eggs

  For my project I chose to investigate if the amount of time you beat an egg would affect the taste,

 texture and structure.  Eggs are easy to make and it's fun to see how simple can change them.


The science of an Egg

Egg proteins change when you heat them, beat them, or mix them with them other ingredients. The heat used to cook it  irritates those placidly drifting egg-white proteins. Beating eggs incorporates air

bubbles into the water. The proteins in egg-whites are the building blocks of a meringue. To use  

them they have to be broken down through denaturation. Egg white proteins contain both hydrophilic and hydrophobic amino acids. Once the proteins uncurl they bond with each other. Over beating egg whites causes the molecules to become weak and unstable. Experiment and Results The only thing I changed about the experiment was the time I beat each egg. Everything else was kept the same. 

Recipe and Instructions 

1. crack egg.
2. Pour egg white into bowl.
3. Add a teaspoon of milk(for taste).
4. Add a pinch of salt and pepper(for taste).
5. Mix for 3 seconds in 1st trial, mix for 10 seconds in 2nd trial, and mix for 60 seconds in 3rd trial.

Trial #1- 3 seconds Took quicker to cook and was thick in the pan while cooking. After it was out the pan it tasted as any other eggs, it looked chunky and was fluffy.
Trial #2-10 seconds It looked very normal while cooking. It has body, all while cooking. Eggs taste the same as the first but they look fluffy and flawless. Trial #3-60 seconds While cooking in the pan it was very water, took longer to cook and was kind of burnt tasting. The taste was the same. It has no body but looks bouncy. texture looks like cotton. Summery Results

Through this lab, according to my findings, I have concluded that it most definitely changes some aspect of the egg. Throughout trial 1 and 2 the findings were similar. The trend in these two data sets were they both had a similar result. Both egg results  were fluffy, chunky, pretty looking  and the most enjoyable to eat. The third trial differed in the ways it appeared and tasted kind of. The result of the egg was more scrambled looking than the rest. I believe it was due to the yolk being finely mixed, therefore taking longer to cook. This gave it a subtle burnt taste that I really didn’t enjoy. So why does this happen? It happens due to mixing. It causes unfolding of protein molecules. This causes the protein to be denatured. Also when air hit the egg whites it causes it to come out of its natural state. The proteins gather where the egg and water meet and it makes multiple bonds with other unraveled proteins. Over beat eggs causes look dry and collapse easily. My results from each trial shows how this is true. The longer an egg is beaten the more denatured it is and weak.