How does temperature affect eggs?

Do you like eggs? Half-boiled, fried egg, etc....
Have you ever pondered these questions?
  1. Do different temperature affect the texture of eggs?
  2. Does the size of eggs affect the cooking of eggs?
I thought cooking eggs just a simple thing for every lay man like me.  I was surprised to find that a branch of food science, called Molecular Gastronomy investigate all these. 

Source : DouglasBaldwin.com

The picture shown eggs cooked in a water bath for 75 minutes at temperature from (57.8 0C to 66.7 0C) by Douglas Baldwin.

In Khymos's blog, Towards the perfect soft boiled egg, I even found a formula relating temperature of water,  mass of eggs & cooking time.


According Wikipedia, Molecular Gastronomy is a sub-discipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general.

No comments:

Post a Comment