Place beets onions and eggs into a large bowl or

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: you arrive in lab, adjust heat setting on large burner to medium 3 and preheat for at least 5 minutes. 2. Add 1 teaspoon vegetable oil to a small skillet and heat on medium for about 2 min. 3. Meanwhile, crack an egg into a small bowl and mix with a fork until the yolk is fully mixed with the white. 4. Add 1 tablespoon of either lemon juice, vinegar, cream of tartar. MIX WELL 5. Add the egg mixture to a small skillet by pouring mixture into the middle of the skillet then swirl the mixture to cover as much of the surface of the skillet as possible. 6. Cook the egg for 3 minutes, and note the texture, color, and appearance of the fully cooked egg. Flip the egg to observe the underside as well. 7. CONTROL: Repeat the experiment adding 1 tablespoon of water instead of the acid. As before, note the texture, color and appearance of the cooked egg. 8. Compare your results with those of the rest of the class. 9. Be sure to wipe out pan in preparation for experiment in Part B. 3 Molecular Gastronomy Spring2014 Why is it that eggs mixed with a bit of acid produce a heated product that is silky and creamy but eggs heated with fat (milk or butter) or water coagulate into a texture we call scrambled? We get back to a consideration of those egg proteins. Remember that they are charged and that in the uncooked egg, these proteins are all folded up. Heat causes them to unfold and the charges interact in such as way that they become all tangled up (scrambled). When we an acid, then this acts a bit like the salt but only more so. The acid prevents the unfolded proteins from clumping together and squeezing out the water. Instead, we get a gel that is solid moist and creamy. Two other acid related egg phenomena that you should observe in this lab will be available as demonstrations in the lab. Be sure to take taste the Pickled Eggs and look at the Emperor’s Eggs at the demo station. EXPERIMENT A- 2 EGGS PICKED IN VINEGAR AND BEETS: 12 servings (this has already been done for you) INGREDIENTS • • • • • 1 (15 ounce) can beets 1 onion, thinly sliced 12 hard cooked eggs, shelled and left whole 1/8 cup white sugar 1/2 cup vinegar INSTRUCTIONS 1. Dr...
View Full Document

This document was uploaded on 02/20/2014 for the course CHEM 100 at Amherst College.

Ask a homework question - tutors are online