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.
This recipe will demonstrate the coagulating power of the egg to create a gel.
Materials:
2 large eggs
1 cup half-and-half
1 pinch nutmeg
1 9-inch pie crust
8 ounces (combined) total cooked bacon, spinach, parmesan cheese
1 Oven
1 whisk
1 cookie sheet
Procedure:
1. Heat oven to 350 degrees Fahrenheit.
2. Whisk together the eggs, half-and-half, and nutmeg.
3. Place the unbaked crust on the cookie sheet.
4. Evenly distribute the bacon, spinach, and Parmesan cheese over the pie crust.
5. Pour the wet mixture until it is about 1/4 inches from the top.
6. Bake for 35 to 45 minutes.
7. Cool for 30 minutes. Serve.
Results:
1. Heat oven to 350 degrees Fahrenheit.
2. Whisk together the eggs, half-and-half, and nutmeg.
3. Place the unbaked crust on the cookie sheet.
4. Evenly distribute the bacon, spinach, and Parmesan cheese over the pie crust.
5. Pour the wet mixture until it is about 1/4 inches from the top.
6. Bake for 35 to 45 minutes.
6. Bake for 35 to 45 minutes.
Discussion:
The purpose of this recipe is to demonstrate the coagulating power of the egg to create a gel. This recipe was successful in which the egg proteins were able to dissociate and bind to new proteins that surround the other ingredients. The egg mixture also went from a liquid to an opaque solid state. The egg and liquid milk created a perfect custard. The milk diluted the proteins and raised the temp in which thickening begins. In the future, I will experiment with other ingredients in the pie for different tastes. Also I will try different types of milk to determine if the type of milk will affect the coagulation power of the eggs.
Citation:
Brown, Alton. Good Eats: the Early Years. New York: Stewart, Tabori & Chang, 2009. Print.
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