Monday, May 4, 2015

Coagulation of Protein

In this lab we learned that an egg coagulates (Turns from a liquid to a solid/semi-solid) when it is cooked. We explored this concept by making our own fried eggs. There are many different ways to fry eggs, but we chose to make an over-easy egg and an over-hard egg.

1. The first step is to get out a medium-sized frying pan and spray it with cooking spray. Then put it on the stove on Low/Medium heat and allow it to warm up.

2. For the first egg, the over-easy egg, just crack the egg into the pan and let it cook. Make sure to start the timer and record how long it takes for each of the eggs to cook.Take it out with a spatula when the white of the egg is firm and white. Put it on a plate.

3. As soon as the egg is off of the pan, stop the timer and record the time. Observe the texture and appearance and record.

4. Now it's time to cook the second egg. Prepare the frying pan in the same way as the first.

5. Crack the egg into the pan and let it cook for awhile. (Don't forget to set the timer). After a few minutes, flip the egg over. We don't want any runny spots.

6. Once the egg is firm and fully cooked, take it off of the pan using a spatula and put it onto a plate. Observe and record the texture and appearance.

Here are our results and observations:

Egg #1 (Over easy)
Time to Cook: 2:41
- Cream-colored
- Yellow, runny yolk
- Shiny middle
- Crusty, dark edges
- Smooth yolk
- Smooth
- Some parts slightly runny
- Some parts a little crispy
- Slippery

Egg #2 (Over hard)
Time to Cook: 5:05
- Light brown/yellow
- White specs
- Oddly shaped
- Egg yolk was yellow
- Dry (Not gooey or shiny)
- Spongy
- Slippery
- Smooth
- Rubbery

This is an example of the Coagulation of Protein. 

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