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cooking_eggs [2008-12-22 16:13] – nikcooking_eggs [2015-01-27 10:25] (current) – 85.234.213.168
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 +=== perfect egg yolks ===
 +
 +"Maybe I have a hangup on soft boiled eggs, but I’m deeply fascinated by how something simple as an egg can be transformed into such a wide range of textures. I’m talking about pure eggs – no other ingredients added. Playing around with temperature and time can result in some very interesting yolk textures – yolks that are neither soft nor hard, but somewhere inbetween." --Martin Lersch 
 +
 +  * http://blog.khymos.org/2011/04/18/perfect-egg-yolks/
 +  * http://blog.khymos.org/2011/04/23/perfect-egg-yolks-part-2/
 +
 +=== temperatures ===
  
 | **Proteins** | **Denaturation temperature (°C)** | | **Proteins** | **Denaturation temperature (°C)** |
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 (Table 3. in  "Molecular gastronomy: a scientific look to cooking", (Table 3. in  "Molecular gastronomy: a scientific look to cooking",
 Hervé This) Hervé This)
 +
 +see also "Culinary Biophysics: on the Nature of the 6X°C Egg", César Vega, Ruben Mercadé-Prieto,  10.1007/s11483-010-9200-1  (paywalled online)
 +
 +=== poaching ===
 +  * field testing several ways to poach an egg > http://www.b3ta.com/features/howtopoachanegg/
 +
 +=== Some Science ===
 +  * "The Science of Boiling an Egg" http://newton.ex.ac.uk/teaching/CDHW/egg/
 +  * The science of "Unboiling" an egg http://phys.org/news/2015-01-chemists-unboil-eggs.html
 +  * ...and derivations http://newton.ex.ac.uk/teaching/CDHW/egg/CW061201-1.pdf
  
  
  • cooking_eggs.1229962403.txt.gz
  • Last modified: 2008-12-22 16:13
  • by nik