BIO 111 Lecture Notes - Lecture 28: Lecithin, Egg White, Boiling Point
24 Dec 2020
School
Department
Course
Professor
Document Summary
Determined upon what the chicken was fed* Depending on amount of sunlight bird gets. Egg protein denatures and coagulates below the boiling point of water. Boiling temperature will result in a tough, rubbery egg. Cold-start cooked egg used to reduce cracked shells. Or, removed from heat at boiling point. Negative effects: all refer to water loss caused by high heat. Syneresis (too high, too long heating), weeping. Appearance of tiny droplets on surface of egg mixture. Egg whites increase 6-8 times in volume through agitation. Foam bubbles of gas encased by thin layers of liquid. Allows liquid to increase surface area around air bubbles without squeezing out gas. Sunny side up, over easy, over hard, over medium, and scrambled varieties. Hard and soft cooked eggs, coddling, poaching, stirred. Candling eggs are held above a 40 watt light source along a conveyer belt where they are inspected. Size and grade of quality are unrelated. Size is determined by weight per dozen.
