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Teaching proper egg cookery when boiling eggs. Protein coagulation and sulfur.

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Presentation on theme: "Teaching proper egg cookery when boiling eggs. Protein coagulation and sulfur."— Presentation transcript:

1 Teaching proper egg cookery when boiling eggs. Protein coagulation and sulfur.

2 How should you cook eggs to make Deviled Eggs? Ideas? Solo, then pair. Then share with your table group. Write the down the steps for your eggs.

3 Hard Cooked VS Hard Boiled Hard Cooked Place eggs in sauce pan. Place eggs in sauce pan. Cover with cool water Cover with cool water Bring to boil. Bring to boil. Place on lid. Place on lid. Turn off and let sit 20 minutes Turn off and let sit 20 minutes Hard Boiled Place eggs in sauce pan. Cover with cool water. Bring to boil. Place on lid and boil for 20 minutes.

4 Let eggs set overnight. Carefully with a pencil write kitchen # Carefully with a pencil write kitchen # Carefully with a pencil write cooked or boiled. Carefully with a pencil write cooked or boiled. Ideas on what you will see tomorrow?

5 Results: Sulfur Ring Hard CookedHard Boiled

6 Why Green?? This is caused by overcooking the egg. The green color is a result of overheating causing the iron and sulfur compounds in the egg to express. You can prevent it by gently boiling the egg, and plunging it into an ice bath when it is done. This stops the carry- over heat from continuing to cook the egg This is caused by overcooking the egg. The green color is a result of overheating causing the iron and sulfur compounds in the egg to express. You can prevent it by gently boiling the egg, and plunging it into an ice bath when it is done. This stops the carry- over heat from continuing to cook the egg

7 Temperature and Egg Cookery The Temperature Timeline of Boiling an Egg The Temperature Timeline of Boiling an Egg Egg yolks, on the other hand, follow a different set of temperatures: Egg yolks, on the other hand, follow a different set of temperatures: At 145 degrees: They begin to thicken and set up. At 145 degrees: They begin to thicken and set up. At 158 degrees: They become totally firm, but are still bright orange and shiny. At 158 degrees: They become totally firm, but are still bright orange and shiny.

8 At 170 degrees: They become pale yellow and start to turn crumbly. At 170 degrees: They become pale yellow and start to turn crumbly. 170 degrees-plus: They dry out and turn chalky. The sulfur in the whites rapidly reacts with the iron in the yolks, creating ferrous sulfide, and tinging the yolks. 170 degrees-plus: They dry out and turn chalky. The sulfur in the whites rapidly reacts with the iron in the yolks, creating ferrous sulfide, and tinging the yolks.

9 Fun resource 09/10/the-food-lab-science-of- how-to-cook-perfect-boiled- eggs.html 09/10/the-food-lab-science-of- how-to-cook-perfect-boiled- eggs.html


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