Science Behind The Perfect Scrambled Eggs

Nearly every culture around the world makes scrambled eggs in some type of way. However, have you ever wondered how you can make yours better? Keep Reading to find out.

Science Of Eggs

There are two main parts of an egg: the yellow yolk and the egg white/albumen. Eggs are essentially just amino acids and lipids. The egg white contains proteins that form a loose material. The yolk is full of the fats of the eggs that makes it more firm. The egg white and yolk have different cooking temperatures so it is essential for you to completely combine the two parts into a homogenous mixture. There is some debate whether or not a liquid is essential for scrambled eggs. Food scientist Natalie Alibrandi states that “The water creates steam when heated, and the result is a fluffier texture.” However, other food scientists argue that it only effects the flavor. There is also debate whether or not salt is essential as well. Who keen that scrambled eggs were such a hot topic! Some say that it draws water out of the eggs but some says it doesn’t have any impact. I suggest to wait until just before you are about to eat your scrambled eggs to add the salt. A whisk is the best equipment to mix your eggs because it adds air into the eggs that allow for a more fluffy scramble.

Cooking Method

A skillet is the optimal way to cook scrambled eggs because it is an even surface. As for temperature, a low temperature allows for less chance of overexposure of heat to eggs. Overexposure can damage or toughen the proteins. Adding toppings such as cheese can increase the temperature of the scrambled eggs while cooking. The reaction happening are called protein coagulation. Heat causes the protein in eggs to unfold which is called denaturation. They start to form back together through coagulation which creates a network of proteins. The water in scrambled eggs are forced out and you are left with a delicious breakfast!

cites:

MATIELLA, JOSÉ E., and THOMAS C‐Y. HSIEH. "Volatile compounds in scrambled eggs." Journal of food science 56.2 (1991): 387-390.

Warren, M. W., and H. R. Ball Jr. "Effect of concentration of egg yolk and white on fresh scrambled egg flavor." Poultry Science 70.10 (1991): 2186-2190.