by Regina Schröter
Contemplaining about what living organism to choose i got hungry – and craved eggs. They happen to be proteins – more or less the basic elements that our DNA is made of and the nutrition material for unborn life.
My definition of living: “natural” material that i can transform by physical and chemical methods?!
As we learned in the laboratory proteins denaturalize at 65 degree. The proteins detangle hence change their “color”/ apperancy and consistency. This process is irreversible, you can’t make the egg liquid again by any method.
My egg hit the ground of the pod as i put it in the water. The eggwhite spilled into the boiling water and instantly clotted.
Another way to cook eggs is making scrambled egg – yummy!
This is a boiled egg that wasn’t long enought cooked to harden completely.
Eggs and human nutrition
Humanity uses these methods for thousand years to make eggs last longer, enhance the nutritional value (hot proteins are easier to digest) and decrease the risk of bacteria getting into our bodies.
The eggs we can buy in the supermarket today are unfertilized. Althought the circumstances in which eggs are “produced” today are often questionable, we “just” eat the nutrition that was provided for the embryo to be eaten. As there was no possibility given to fertilize the egg we are not “harming” an unborn chicken.
Althought i am not vegan, this reminds me again ( like drinking milk = infant nutrition of another animal) of how strange the human eating habits are.
Hydrophilic and hydrophobic eggs
Egg yolks are used for making dough because of their quality acting as a emulsifier. For example Lecithin, known as phospholipid. It’s a “fatlike molecule with a water-loving “head” and a long, water-fearing tail”
To explore this interesting molecule structure i want to try some recipes with eggs:
- Caramel Flan
- Hollandaise Sauce