I chose to do eggs because it was something easy and fast and I love to eat fried eggs .
Science behind eggs: the science behind eggs is not a lot mostly that the egg us a protein. A protien is made of long chains of Amino acids tightly cooler by weak bonds. The protiens in eggs congulate or set at dudiffere temperature. Which make the egg thickening and must be carefully or they will scramble.
Procedures
Put butter into pan
Crack egg into pan
Cook egg for two minutes.
Take out and cool
Analysis
In trail one it cooked really well with oil it was crunchy and good. In trail two it was the same with butter just cioked fastee. In trail three with butter and oil it wasnt done it was taking a long time for the egg to thickening up so overall using different fats really doesn't affect the cooking but mixing the two fats together made it cook slow
Science behind eggs: the science behind eggs is not a lot mostly that the egg us a protein. A protien is made of long chains of Amino acids tightly cooler by weak bonds. The protiens in eggs congulate or set at dudiffere temperature. Which make the egg thickening and must be carefully or they will scramble.
Procedures
Put butter into pan
Crack egg into pan
Cook egg for two minutes.
Take out and cool
Analysis
In trail one it cooked really well with oil it was crunchy and good. In trail two it was the same with butter just cioked fastee. In trail three with butter and oil it wasnt done it was taking a long time for the egg to thickening up so overall using different fats really doesn't affect the cooking but mixing the two fats together made it cook slow
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