CH-114 Lab 4

Lab 4: Eggs

Poached Egg

This is a picture of the poached egg in cold water. This is after I boiled the water high and then set it low. I added vinegar to the water after learning that the acidity in the vinegar helps the proteins in the egg white coagulate and set faster. I threw the egg into the vortex of water for about 5-7 minutes then took it out to put it in the cold water to rapidly lower the temperature of the egg which reduces the rate of enzyme activity and denaturing proteins in the egg white. This caused the egg's texture to remain tender and the yolk remain creamy rather than becoming overcooked and rubbery.
When tasting it, the egg white felt like biting into a marshmellow. It was fluffy and soft. Also, the yolk was a very slow run which looked pretty pleasing.



Fried Egg (Low Heat)

This is a picture of the egg just being thrown into the frying pan on low heat. Nothing was added to the egg. With the egg on low heat, the proteins in the egg white coagulate slowly and evenly. The low heat prevented the proteins from denaturing too quickly, resulting in a tender and custardy texture. At the same time, the fats in the egg yolk slowly melted, giving it a creamy consistency rather than becoming rubbery or overcooked. Even when tasting it, the yolk was a bit thicker than the fried egg on high heat and the egg whites also had its own little crunch, but wasn't like a burnt crunch which made it pretty good.




Fried Egg (High Heat)

The next two pictures is the egg in the frying pan in high heat. The first just when putting it on, and the second is just when flipping it over. I may have put the heat a little too high and also the pan was already hot from the last egg. But when frying it on high heat, the proteins in the egg white rapidly denatured and coagulated. This quick process seemed to make it firm and crispy. The high heat also caused the fats in the egg yolk to quickly melt and potentially become overcooked, resulting in what I though would be a firmer yolk. Overall, the high heat sped up the cooking process leading to less tender egg compared to frying on low heat.


When eating it, the yolk actually came out, it was half cooked and half runny. This makes sense when understanding the yolk cooks at a different rate than the egg white. The yolk's fats and proteins that coagulate at a higher temperature which makes egg whites cook quickly and become firm while some of the yolk may stay in some of its liquid state. The outer layer of the egg was really fried and charred which made the overall taste grainy and tough. 














I was able to cook three different eggs and see the process in all of them. I got to learn how to properly poach an egg which I may start to do more often now. If I were to do this again, I would use a different pan and burner for frying the eggs to maybe get a better and honest reaction for the fried eggs. But overall, there was three solid eggs for breakfast which made it a success!

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