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The physical stress of beating egg whites can create a foam. Two types of physical stress are caused by beating them with a whisk: denaturation and coagulation . Denaturation occurs as the whisk drags the liquid through itself, creating a force that unfolds the protein molecules.
When forming a meringue the egg whites are beat until the proteins are denatured—a physical process. Also by beating the egg whites, air is incorporated into the protein structure creating an air–water protein mixture interface. The friction from beating the eggs adds heat to the process, which causes the proteins to increase in elasticity.
Frothing (akin to beating egg whites making a meringue), is also used to stabilize foamed liquid reactants, e.g. to prevent slumping occurring on vertical walls before cure – (i.e. avoiding foam collapse and sliding down a vertical face due to gravity).
The vinegar will help your egg white coagulate. Step 4: If you want your egg to come out nice and round, use a spoon or spatula to create a little whirlpool around the egg while it's cooking.
An egg wash is a multipurpose mixture made of whole egg (or sometimes just the yolk or white) that has been well beaten with a liquid, usually water or some sort of dairy, until homogeneous.
Steele says that as an egg ages the alkaline level in the white increases, which can hasten the chemical reaction that leads to green yolks. ... Lions beat 49ers 40-34 in tuneup for Week 18 ...
The chiffon pie was invented in Los Angeles in 1926 by Monroe Boston Strause, who was known as the Pie King. [7] The original recipe called for beaten egg whites to be folded into a cornstarch-thickened liquid. [8]
Once the shell breaks, you’ve got to work the opening to release the egg. Use your thumbs to press inward and separate the shell, then pour the yolk and white from the shell into a bowl.