As you can see in the table, the yolk contains most of the calories and fat, while the white is mostly water and protein. Have you read my previous article about the bioavailability of protein in cooked vs raw eggs?
If not, I suggest you do. We are actually not able to absorb and utilize as much protein from raw eggs as cooked eggs. Read the article to learn how this is relevant and can affect us. Table 1. When you cook a raw egg, the protein which is mostly compact and separate in the egg unfold due to the heat and bind to each other creating a 3D structure. This is the reason why an egg goes from a liquid to a moist solid. In addition, the densely clustered protein molecules deflect light making the egg opaque instead of the transparent character of a raw egg.
Acid, salt and beating eggs affect the egg in a similar way, by increasing the bonds between protein. The consistency of the egg after cooking is also affected by the freshness of the egg, a fresh egg needs less cooking than an old for any given consistency.
This is due to the most plentiful egg white protein, ovalbumin, and due to its heat resistance increasing with age. Eggs can be overcooked giving them a rubbery consistency. This is due to the protein binding too hard to each other which makes the water escape the protein network.
The white always set before the yolk, making sunny-side up fried eggs, baked eggs, and poach eggs possible. Adding ingredients to the eggs will affect the coagulation, usually increasing the temperature at which coagulation occurs liquids and sugars by diluting the protein. The taste of the egg usually increases with age. There are many compounds in an egg contributing to its flavor. One of the most notable might be hydrogen sulfide, H2S. H2S can in large amount be unpleasant.
The age of the eggs affects the production of H2S, with older eggs with higher pH increasing the production. If you store a cooked egg H2S can actually escape and ameliorate the H2S flavor and smell with time.
This will increase the risk of breaking the shell. This will coagulate the outer white and make it rubbery but leave the white less cooked. Instead use water a bit colder than bubbling water, a bit less than boiling, for soft cooked eggs. Also found primarily in the white are chlorine, magnesium, potassium, sodium and sulphur. Posted on: Tue, 07 January Your Comments. Our Local Heroes. Local Events. Local Sports Gallery. About George. Related Articles More No related articles found.
No more articles found. There has been much in the news about alien vegetation that is using excessive amounts of water. Are you informed as to what alien vegetation is? Find your prefect match now! StarFeather I'm a 48 year old man looking to meet women between the ages of 39 and Over high heat, bring to a boil, watching vigilantly so that you can take the pan off the heat as soon as a rolling boil is achieved.
Let the pan stand, covered, for 15 minutes, then drain and rinse with cold water. Some insist that alternating baths in hot and cold water will loosen the shells, but it really depends on the freshness of the egg. Chill the eggs lying on their sides, and turn them after ten minutes, so the yolks will be centered, for a pretty presentation. A green line around the yolk of a boiled egg is a sign of overcooking.
The ease of eggs makes them a go-to staple in many households. Buy really fresh eggs, and you can keep them around for a couple of weeks, and if you check the box, they are good for weeks after the date stamp. As the egg ages, the air sac inside the blunt end of the egg grows larger, so an older egg will hover in a glass of water, while an egg that floats on top is probably bad.
A really fresh egg will have a round yolk that stands up tall when you crack it, and two distinct layers of white as it spreads in the pan. It will also be difficult to peel neatly because the interior membrane is still clinging tightly to the shell. As time goes on, the yolk softens and flattens, the white becomes thinner, the membrane shrinks a little bit way from the shell and the whites will not whip as high as fresh ones.
Eggs do make excellent breakfast fare, but there is no reason to relegate them just to the morning meal. Eggs are one of those staples that can stay in the background, or take a turn in the limelight. Check out some tasty egg recipes in which eggs spotlighted.
Skip to main content. Search form Search this site. The Delicious and Versatile Egg. By: Robin Asbell. For a rundown on how to decipher these terms, check out The Chicken and the Egg: Egg Labels and Production Methods Eggs are so omnipresent in cooking that it's easy to overlook their complexities. To master the egg, there are a few techniques that are essential. Separating an egg; whipping egg whites In baking, separating and whipping eggs is a handy skill.
Folding egg whites Inside those egg whites, long proteins are being stretched and formed into strings, which trap and hold air. Eggs as binders in baking Eggs are also used whole in baking, binding and moistening the crumb of everything from muffins to cakes. Egg yolks as emulsifiers In dressings and sauces, we often call upon the emulsifying effects of egg yolks. Kerry Torrens BSc. Over the last 15 years she has been a contributing author to a number of nutritional and cookery publications including BBC Good Food.
Jo Lewin is a registered nutritionist RNutr with the Association for Nutrition with a specialism in public health. All health content on bbcgoodfood. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information.
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