Shafiq's "Eggs"cellent Eggs

Science in Eggs
When adding heat to eggs, this causes the protein in eggs to interact with water molecules. As more and more heat is added, the collision of molecules increases very rapidly. This leads to weak bonds within the protein globs to break, the protein unfolds, new bonds are formed among proteins and this creates a complex web of proteins. Since the protein molecules and the water are forced to interact, there are numerous bonds that cause the egg whites to turn from a liquid to a near solid, rubbery state.

Experiment and Results
Ingredients

• Eggs
• Salt
• Pepper
• Water
• Milk
• Butter

Trail One Recipe

1. Crack egg into bowl
2. Add salt and pepper
3. Stir 
4. Pour into pan that has butter in it
5. Cook for 3-5 minutes

These eggs were very delicious. The texture was soft and they were yellow.

Trial Two Recipe

1. Crack egg into bowl
2. Add salt and pepper
3. Stir 
4. Add milk and stir
5. Pour into pan that has butter in it
6. Cook for 3-5 minutes

These eggs tasted alright. I don't usually put milk in my eggs. They looked creamy and cheesy.

Trail Three Recipe

1. Crack egg into bowl
2. Add salt and pepper
3. Stir 
4. Add water and stir
5. Pour into pan that has butter in it
6. Cook for 3-5 minutes

Just looking these eggs I couldn't try to eat them. I think that there was too much water because they came out watery. They look like soup or grits.