Worldbeginnerdraft
Eggs
Also searched as: egg, fried egg, scrambled eggs, boiled egg, whisked egg whites
In short: An egg is water and protein, with fat and an in the yolk as well. Heat sets it, whisking makes it airy, yolk binds fat.
Picture it
A toolbox in a shell: binder, raising agent and emulsifier all at once.
What happens
Egg protein turns creamy in heat at first, then firm. Whisked, it holds air bubbles. Egg yolk combines fat and water and thickens when warmed.
Why it matters
Almost every baked good and many sauces and desserts rely on one of these properties.
Rules of thumb
- Cook eggs gently: a few degrees decide between creamy and rubbery.
- For whisked egg whites: no fat, no yolk.
- Never let egg yolk sauces boil.
Related entries
Scrambled eggs turn watery
Egg whites won't whip stiff
Egg (whole)Sources · 2
- Harold McGee: On Food and Cooking (2004), Kapitel Gemüse, Eier
- Mother Earth News: The science of egg white foam