Eggs Over Easy

Introduction:
     Eggs are one of the most versatile cooking ingredients that exist today. One of the main reasons for this is the protein denaturation that occurs inside the egg.  Once an egg is heated the molecules move faster and faster, collide with each other harder, and eventually break bonds that hold the proteins together.  This step is referred to the denaturation.  The proteins unfold, tangle with each other, and bond to each other in a three-dimensional network. This step is called denaturation.  Since the protein molecules have now clustered together densely the initially transparent egg becomes opaque.  Also the water that once surrounded the protein is now divided up into small pockets in the protein so the egg can no longer flow together.
     It is essential to also be familiar with the anatomy of an egg in order to determine whether it is fresh and is available to eat.  There are five main parts of the chicken egg seen in the picture below, the air cell, the shell, the chalazae, the yolk, and the blood spot.  The air cell is a small pocket of air under the membrane that grows in size as the egg ages.  This is helpful to determine whether an egg is fresh by placing it in a bowl of water and determining how fast the egg sinks.  The outer shell is mainly composed of calcium carbonate and protein and is responsible for the transfer of air and moisture.  The chalazae is the tightly spun albumin that is responsible for connecting the yolk to the inner membrane.  The albumin breaks down as the egg ages and is another determining factor of freshness. The yolk can be yellow, gold or orange depending on the diet of the hen.  The yolk is contains vitamins A, vitamin E, minerals, protein, fat, and phospholipids.  Finally, the blood spot is a small defect by a broken blood vessel.  It is completely safe to eat.

     Other factors to consider when determining whether eggs are fresh, is to check the expiration date, and to properly refrigerate them.  An egg unrefrigerated for one day is equivalent to an egg refrigerated for one week.  Also, fresh eggs are often labeled as grade A or AA.  This means that there is a strong albumin and a strong membrane around the yolk.  Finally, never wash store bought eggs because this will remove the mineral coating on the shell designed to keep the eggs fresh longer.

     It is also important to add butter to the bottom of the pan because eggs are protein-laden liquids.  In order to prevent the proteins from sticking onto pan, fats are added. Fats such as butter and oil are hydrophobic and repel the proteins from sticking.

     In this recipe, an egg will be cooked on a skillet coated in butter in order to demonstrate the protein denaturation of eggs.

Materials:
1 tablespoon unsalted butter
2 large eggs
1 pinch kosher salt
1 grind black pepper
1 8-inch nonstick skillet


Procedure:
1. Place skillet over low heat and add butter.
2. Crack eggs into pan, and quickly lift the handle just enough for the eggs to pool slightly on the far side.
3. After 10-15 seconds, lower handle. Wait 10 seconds, and season with salt and pepper. Cook for 1-1 1/2 minutes.
4. Flip egg by pushing pan away from you and snapping the far edge upward. As the egg turns, try to bring the pan up to meet it, to prevent the yolk from bursting.
5. Return the pan to low heat for 10 seconds. Reflip the egg to the original side. Serve.


Results:


1. Place skillet over low heat and add butter.

2. Crack eggs into pan, and quickly lift the handle just enough for the eggs to pool slightly on the far side. Egg starts to become opaque.

3. After 10-15 seconds, lower handle. Wait 10 seconds, and season with salt and pepper. Cook for 1-1 1/2 minutes.

4. Flip egg by pushing pan away from you and snapping the far edge upward. As the egg turns, try to bring the pan up to meet it, to prevent the yolk from bursting.

5. Return the pan to low heat for 10 seconds. Reflip the egg to the original side. Serve. 

Discussion:
    The purpose of this recipe was to demonstrate the protein denaturation of eggs.  This recipe  was successful because it was clearly seen that the egg went from a liquid state to a coagulated opaque state.  Also by cracking the fresh egg it was easy to identify the anatomy as well.  The chalazae, yolk, shell, air cell, and shell were all present.  The egg was very simple to make and it was very clear when to flip the egg. Once the egg no longer stuck to pan it was flipped.  Flipping the egg was simple, although I could not get it very high due to the size and weight of the pan.  In the future I will use a smaller pan in order to get the egg to flip higher. The hydrophobic properties of the butter also prevented the egg from sticking.  Overall the recipe was very fun and simple and produced a delicious egg.


Citation:
Brown, Alton. Good Eats: the Early Years. New York: Stewart, Tabori & Chang, 2009. Print.