Eggs Experiment

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San Francisco State University *

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357

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Chemistry

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Jan 9, 2024

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Uploaded by EarlScorpion3636

Eggs Experiment Choose one of the recipes, execute the recipe, make observations, take notes then write a lab report following iLearn guidelines. 1) Introduce the recipe you performed: ex. Today I made …. 2) Purpose: What is the purpose? What would you like the reader to learn about function of eggs? 3) Explain the key ingredients function’s: is the function binding, emulsifying, leavening? 4) Briefly explain the method: Explain the method; for example: in a mixing bow two eggs were whisk to increase the binding ability of eggs. Ex. The egg mixture was temper by adding a third of the hot milk in to the eggs to prevent eggs from coagulating sooner. Ex. Eggs whites were whip by hand using a whisk or using an electrical mixer to make a foamy mix to incorporate air. NOTE: do not write every single step done during the execution of the recipe; this will take you time and does not add any relevant information. 5) Fully describe at least three principles learned in Lecture or Lab discussion. You must use your textbook, lecture notes, and lab notes when explaining the principles. Use APA when listing the sources. In this part of the lab you will show an understanding about the science behind the recipe you executed and an understanding of the subject. Define the principle: For example: what is coagulation? At what temperature do eggs coagulate? Why is this relevant to your recipe? What are some concerns about temperature in relationship to your recipe? What some methods to increase or decrease coagulation point? When do we want to increase or decrease coagulation point? 5) Conclude with your observations: any type of evaluations; describe flavor, texture. What did you do right or wrong? What would you do to get a different outcome? Cheese Omelet Experiment Ingredients: Yield: One omelet 2 ea Eggs 2 T. Milk 2 t. Butter 1/8 t. Salt Dash pepper (preferably white) 2 T. Cheese, shredded (Gouda, Gruyere/Swiss, or Cheddar) Options: may add fresh mushrooms, onions, or broccoli. Be creative Equipment: frying pan Steps:

1. Place eggs in a bowl with milk and seasonings. 2. Beat with wire whisk until blended but not foamy. 3. Melt butter in a 6 or 8 inch omelet pan, using low heat. 4. Add egg mixture to hot (not smoking) butter (critical point – be careful not to burn the butter and also not to overcook the eggs). 5. As the egg begins to coagulate around the edges of the pan, gently lift the eggs with rubber spatula to allow liquid egg to flow onto the surface of the frying pan. Do not break the coagulated mass. Keep working uncooked portion of egg onto the pan. Keep heat low enough so egg does not burn on bottom. Surface of egg will appear quite moist although coagulated. 6. Sprinkle shredded cheese over half of the omelet. 7. Gently fold remaining half of the omelet over the cheese. 8. Transfer to a serving plate and eat immediately (for class, place eggs on baking dish and put in a warm oven). Note: It is very easy to overcook eggs. The temperature must be low or the eggs will become rubbery and too brown. *Make a second and third omelet when you are done and see if you are able to improve the quality. Mexican Flan /Central American Flan Experiment This flan was made by my Gramma, but I made a modification. Gramma used 5 eggs total, but I use only three egg whites and 5 egg yolks. The idea for reducing the amount of egg whites is to reduce the egg flavor as it comes from the sulfur in egg whites. I also use heavy whipping cream to increase the creaminess in texture. If you do not have whipping cream use only whole milk. For caramel - 1 cup sugar, ¼ cup water Heat until caramelized (be VERY CAREFUL) then pour into the bottom of 8 ramekins For Flan: 1 ¾ cup heavy whipping cream 1 cup whole milk Pinch salt 1 tsp vanilla paste(optional) 3 eggs 2 yolks ½ cup sugar Bring cream, milk, salt and vanilla to a boil. Whisk eggs, yolks and ½ cup sugar together. Slowly add heated milk and cream to the eggs, stirring lightly so as not to incorporate bubbles.

Temper eggs and milk: Tempering is a method of combining two ingredients that are at two different temperatures, one hot and one room temperature or cold. It's used when one ingredient (usually eggs ) cooks at a low temperature or curdles easily. Imagine pouring hot milk or cream into a bowl of egg yolks. Pour custard over caramel coated ramekins (use aluminum please) Bake in a bain marie at 350 degrees for 40 minutes or until set. Note: Not all oven are the same. Allow to cool at least 2 hours The purpose of the water bath is to moderate the heat and ensure that the mixture cooks evenly into a smooth and creamy custard. (Cheesecake uses the same technique.) Bake the flan for 40 minutes, until the custard is set around the edges but still a bit jiggly in the center. Vegetables Frittata Experiment Ingredients  2 1/2 cups fresh vegetables, chopped  ½ small onion, thinly sliced  1 garlic cloves, minced  1/4 cup Parmesan cheese, grated  6 large eggs  2 T whole milk  2 T cooking oil  Salt TT ( To Taste)  Ground black pepper (optional)  Red pepper flakes, to taste ( optional) Instructions 1. Preheat 10″ cast iron skillet on medium heat and swirl oil to coat, or a nonstick oven resistant pan fryer. Add onion and cook for 3 minutes, stirring occasionally. 2. Add vegetables and garlic, and cook for 5 more minutes, stirring occasionally. In the meanwhile, preheat oven to 350 degrees F. 3. In a medium bowl add eggs, milk, salt, pepper, red pepper flakes and whisk well. 4. Turn off heat under the skillet. Sprinkle veggies with half of the cheese, pour egg mixture on top and sprinkle with remaining cheese. 5. Bake for 20 minutes or until eggs are puffed and center jiggles a bit when you shake the skillet. 6. Then broil until golden brown. 7. Let vegetable frittata cool for 10 minutes, then slice into 8 pieces and serve warm or cold.

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Hard Cooked Eggs Experiment You will make three cooked eggs. One egg for the hot-start method, and two with the cold-start method. Ingredients: 3 ea Egg Method One: Hot-start method: 1. Warm eggs in a bowl of warm water for 5 minutes. 2. Bring enough water to cover the eggs in a single layer to 174 F. 3. Using a slotted spoon, place the warmed eggs into the 174 F water. The water should not BOIL. 4. Cook for the egg for 35 minutes. Method Two: Cold-start method: 1. Place two eggs in a saucepan and cover with cold water by at least an inch. 2. Bring the water to a boil and immediately lower the temperature to a simmer. 3. Simmer one egg for 30 minutes. 4. Leave the second egg in the water for another 15 minutes, for a total of 45 minutes on the second egg. 5. As each egg is ready, plunge the egg into cold water to stop the cooking process. 6. Dry water off the shell and then remove the shell. Cut each egg in quarters, label appropriately, and display accordingly. Eggs Florentine Ingredients: For the hollandaise sauce:  4 egg yolks  2 Tbs. fresh lemon and lime juice  1 Tbs. water  1/8 tsp. salt  2 pinches of freshly ground white pepper  Pinch of cayenne pepper  16 Tbs. (8 oz.) unsalted butter, melted , or (clarified)  4 English muffins, split and toasted ( may use chef’s Amil bread)  3 Tbs. softened unsalted butter  4 cups loosely packed baby spinach leaves  8 eggs /Note: Amounts may be adjust.  Directions:

 To make the sauce, in a heatproof bowl set over a pot of barely simmering water, combine the egg yolks, lemon and lime juice and water and whisk constantly until the mixture begins to thicken, then continue whisking for about 1 minute more, but remove the bowl from over the pan as soon as the mixture thickens. Add the salt, white pepper and cayenne pepper. Using a stick blender with the aerator attachment, blend the mixture while slowly pouring in the melted butter in a thin stream until incorporated, about 2 minutes. Taste and adjust the seasonings. Cover and keep warm over very low heat until ready to serve. Lightly spread the cut side of each muffin with 1 tsp. of the softened butter. In a sauté pan over medium-high heat, melt the remaining 1 tsp. butter. Add the spinach and cook until slightly wilted, about 2 minutes. You should have about 1 1/2 cups cooked spinach. Keep warm. Fill an egg-poaching pan with 1/2 inch water, set the pan over medium heat and bring to a simmer. Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate and repeat with the remaining eggs. Place 2 muffin halves on each of 4 warmed individual plates. Top each muffin half with some of the spinach, an egg and some of the sauce. Serve immediately.