For my project I chose to investigate the effect of cooking time on eggs. I never thought there could be so much science in just the cooking of one egg. I was interested to learn about the chemical reactions that cause simple ingredients (eggs, butter, and pepper) to turn into something so dynamic and delicious.
The Science of Eggs
Have you ever wondered about one of your favorite side orders
to have with bacon? Have you ever wondered about how egg
yolks form? Did you know an Eggshell is made almost entirely
of calcium carbonate (CaCO) crystals.It is a semipermeable
membrane, which means that air and moisture can pass through its
pores. The shell also has a thin outermost coating called the bloom or
cuticle that helps keep out bacteria and dust. Hydrogen Sulfide and Iron Sulfide are
very important compounds that helps the albumen of an egg.
Hydrogen sulfide and Iron sulfide are very important compounds
that help the albumen of an egg. These two compounds also
demonstrates the molecules of an egg when cooked, which gave
the egg its texture and physical appearance.
to have with bacon? Have you ever wondered about how egg
yolks form? Did you know an Eggshell is made almost entirely
of calcium carbonate (CaCO) crystals.It is a semipermeable
membrane, which means that air and moisture can pass through its
pores. The shell also has a thin outermost coating called the bloom or
cuticle that helps keep out bacteria and dust. Hydrogen Sulfide and Iron Sulfide are
very important compounds that helps the albumen of an egg.
Hydrogen sulfide and Iron sulfide are very important compounds
that help the albumen of an egg. These two compounds also
demonstrates the molecules of an egg when cooked, which gave
the egg its texture and physical appearance.
The first step to creating fried eggs is to break the egg shells and
stir the eggs in a bowl to create a mixture of eggs and air. As you
start whisking the eggs you will begin to see the air added within;
from whisking you will soon start to see bubbles form. The
components of making eggs is to heat them, beat them and mix
them. There are amino acids that make up these proteins. Egg-white
proteins contain both hydrophilic and hydrophobic amino acids.
When the protein is curled up, the hydrophobic amino acids are
packed in the center away from the water and the hydrophilic ones
are on the outside closer to the water.
stir the eggs in a bowl to create a mixture of eggs and air. As you
start whisking the eggs you will begin to see the air added within;
from whisking you will soon start to see bubbles form. The
components of making eggs is to heat them, beat them and mix
them. There are amino acids that make up these proteins. Egg-white
proteins contain both hydrophilic and hydrophobic amino acids.
When the protein is curled up, the hydrophobic amino acids are
packed in the center away from the water and the hydrophilic ones
are on the outside closer to the water.
The color of the yolk is a consequence of the presence of two
chemical compounds: lutein and zeaxanthin. These are both
compounds known as xanthophylls, and can also be classed as
carotenoid compounds; they are hence members of the same
chemical family to which beta-carotene, the chemical that gives
carrots their orange color, belongs The yolk is what gives the egg
its taste and through the heating of the egg yolk the taste differs.
chemical compounds: lutein and zeaxanthin. These are both
compounds known as xanthophylls, and can also be classed as
carotenoid compounds; they are hence members of the same
chemical family to which beta-carotene, the chemical that gives
carrots their orange color, belongs The yolk is what gives the egg
its taste and through the heating of the egg yolk the taste differs.
Materials
Eggs
Bowl
Spoon
Pan
Pepper
Butter
Spatula
Experiment and Results
- Set temperature to low (two and 1/2) place a steel pan on the stove top, and allow heat to stabilize for a minute.
- Mix one egg(from refrigerator) in a bowl and stir to combine mixtures.
- Place one spoon full of butter in pan and let that marinate so the egg can have a better taste.
- Cook for desired time (see results) while flipping the egg with spacela when necessary.
- Remove pan from heat.
- Sprinkle pepper on eggs for great seasoning ending results.
The independent variable for my experiment was the amount of
time each egg was cooked.
time each egg was cooked.
Trial One- one minute and thirty seconds
This wasn't a fully done egg, although it was very smooth and light.
The color of the egg itself was bright orange and white. This tasted
a bit raw but it was still good. There wasn't a great smell from these eggs.Ergo, there was great seasoning after the pepper. Some
would consider this egg to be more healthy.
The color of the egg itself was bright orange and white. This tasted
a bit raw but it was still good. There wasn't a great smell from these eggs.Ergo, there was great seasoning after the pepper. Some
would consider this egg to be more healthy.
Trial Two- two minutes and thirty seconds
This was a medium cooked egg. It still tasted delicious sunny side up
as people would consider these eggs and the yolk is still visible
and soft. The inside is cooked properly and it isn't over cooked
but it could use a little more heat. The color is white and yellow.
The Yolk is more compressed but the egg is more cooked than the
first go round. This trail tasted similar to then previous egg but it
was less solitary than the other.
as people would consider these eggs and the yolk is still visible
and soft. The inside is cooked properly and it isn't over cooked
but it could use a little more heat. The color is white and yellow.
The Yolk is more compressed but the egg is more cooked than the
first go round. This trail tasted similar to then previous egg but it
was less solitary than the other.
Trial Three- three minutes and thirty seconds
This trail tasted better than the rest of the eggs because they were
well done. Trail three results were darker but that just means they
are finally done and ready to grub. It was much more thin and solid. The color was golden and white.The eggs also creates a wonderful smell.There is no yolk visible and that is significant for this project because from these results the yolk has disappeared and that solidifies chemistry.
well done. Trail three results were darker but that just means they
are finally done and ready to grub. It was much more thin and solid. The color was golden and white.The eggs also creates a wonderful smell.There is no yolk visible and that is significant for this project because from these results the yolk has disappeared and that solidifies chemistry.
To summarize, cooking time is an extremely important role in the
process of making eggs. Other variables that may be interesting to
explore for a future project includes the temperature, amount of
times flipping a egg, amount of stirring times, and the amount of
butter. A common myth that is said about eggs is that the copper
ions from a bowl combined with conalbumin is one of the proteins
found in eggs. Although you never know what you may find when
you crack an egg open like this experiment from taking a chance
you never know what new things you may learn; when you open
an egg a chicken is bound to come out. The cooking process is the
heat that generates the egg to change its shape and texture
explaining the differences in the three trials. Of how at one
minute and thirty seconds they egg was still in the process
of cooking showing why the egg white was starting to cook but the
yolk was still raw. Again at two minutes and thirty seconds the
egg looks more edible representing what time has to do with the
process of making these eggs which is giving them more heat over
time making the taste, texture, and appearance change. As a final
result for three minutes and thirty seconds the eggs look more
presentable and ready to eat. They are fluffy, thin and glistening.
Establishing the fact that the heat over time gives the eggs their
fluffy texture making them good to eat and ready for serving.
Therefore, the next time you sit down to eat an egg, you can now
began to think about all the chemistry in just a single egg that
makes it taste so excellent.
process of making eggs. Other variables that may be interesting to
explore for a future project includes the temperature, amount of
times flipping a egg, amount of stirring times, and the amount of
butter. A common myth that is said about eggs is that the copper
ions from a bowl combined with conalbumin is one of the proteins
found in eggs. Although you never know what you may find when
you crack an egg open like this experiment from taking a chance
you never know what new things you may learn; when you open
an egg a chicken is bound to come out. The cooking process is the
heat that generates the egg to change its shape and texture
explaining the differences in the three trials. Of how at one
minute and thirty seconds they egg was still in the process
of cooking showing why the egg white was starting to cook but the
yolk was still raw. Again at two minutes and thirty seconds the
egg looks more edible representing what time has to do with the
process of making these eggs which is giving them more heat over
time making the taste, texture, and appearance change. As a final
result for three minutes and thirty seconds the eggs look more
presentable and ready to eat. They are fluffy, thin and glistening.
Establishing the fact that the heat over time gives the eggs their
fluffy texture making them good to eat and ready for serving.
Therefore, the next time you sit down to eat an egg, you can now
began to think about all the chemistry in just a single egg that
makes it taste so excellent.
End Result of Trial One
End Result of Trial Two
End Result of Trial Three
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