Eggs, cooked

We deduce that an egg will start denaturing above about T = 83 °C, confirming what every cook knows, that an egg cooks in boiling water but not in water that is merely hot . 

The stability of salinomycin during egg cooking has been investigated by exposing incurred eggs to thermal treatment at 80-90 C for 5 min, with no fat or water added (98). Results of HPLC analyses showed that the exposure of eggs to temperature had no effect on the level of residues present before treatment. 

Real-World Question How does the amount of surface area affect the chemical reaction of an egg cooking ... 

Most of US have eaten hard-boiled eggs. They are easy to cook and nutritious. But when was the last time you thought about the process of boiling an egg or looked carefully at a hard-boiled egg A lot of interesting chemical and physical changes occur while an egg cooks. A hen s egg is a complicated biochemical system, but here we will focus on the three major parts that we see when we crack open an egg the shell, the egg white or albumen, and the yolk. The shell protects the inner components from the ontside environment, bnt it has many microscopic pores through which air can pass. The albnmen is abont 88 percent water and 12 percent protein. The yolk contains 50 percent water, 34 percent fat, 16 percent protein, and a small amount of iron in the form of Fe ions. 

We can answer this question qualitatively from our experience. We have refrigerators because food spoilage is retarded at low temperatures. The combustion of wood occurs at a measurable rate only at high temperatures. An egg cooks in boiling water much faster at sea level than in Feadville, Colorado (elevation 10,000 ft), where the boiling point of water is approximately 90°C. These observations and others lead us to conclude that c/zew-ical reactions speed up when the temperature is increased. Experiments have shown that virtually all rate constants show an exponential increase with absolute temperature, as represented in Fig. 12.9. 

Most of US have eaten hard-boiled eggs. They are easy to cook and nutritious. But when was the last time you thought about the process of boiling an egg or looked carefully at a hard-boiled egg A lot of interesting chemical and physical changes occur while an egg cooks. 

Eggs that are baked, hard or soft cooked, poached, or scrambled without fat Icooked in a nonstick fry panl. Fried eggs or scrambled eggs cooked in fat. 

The answer to the question can you boil an egg up a mountain has therefore to be yes but the boiling temperature of the water will drop as you go higher. An egg cooks when the protein in the albumen starts to denature, which we see when it changes from clear to white. This only begins to happen above about 60 C to 65 °C. Because of the reduced boiling temperature of water as the pressure drops, it becomes very difficult to cook an egg at high altitudes ... 

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