Chemical Properties Of Eggs
Eggs are a key ingredient used to make a foam. Investigate the functional and chemical properties of eggs and other ingredients when making meringue.
Chemical and Functional properties of eggs:
Background information
Eggs give a smoother texture to microwaveable dishes, frozen dishes are better to freeze. The yolk and the egg white cam be used in many different ways for different products of food. Eggs contain a lot of protein and a balance of other nutrition. Some producers require fresh eggs to be cooking with, it is easy to tell which eggs are old and fresh by water testing which will she the better eggs for taste or looks.
The egg consists of 3 main parts, the shell the egg white and the yolk, the egg white is around 58% of the whole …show more content…
When you add the egg white to a cake mixture or something that is going to be cooked then the egg white makes it rise and more fluffy to eat and the texture of it looks better then sets to form the coagulation this adds fats, acid and water to the mixture. The egg whites are the main thing to gold up the meringue together. leaving the eggs to come to room temperature for 20 minutes so they will be more able to whip up properly and get a better foam. When making mergerines whisking and sugar could have an influence on the end …show more content…
Hypothesis 2 –I think the best meringue will be the one I whisked for 8 mins.
Hypothesis 3 – I predict that the electric whisk will be better than the fork or hank whisk
Investigation 1 Intro – what is it about?
Hypothesis 1 - I predict the duck egg will be the best as it has the most egg white.
What will you do in the investigation? I used different eggs to find out different things about which egg is better to make a meringue from. I used 5 different eggs, duck, small hen, medium hen, large hen, free rage hen, organic hen. All these gave me different results
My Results: I used 5 different eggs to see if there was any change in the amount of air bubbles in the meringue once it was cooked. Most of the meringues were the same apart from the duck egg and that just had a little better white quality and a bigger foam and easy to mix up.
Controls: I kept the same electrical whisk for all eggs so the controls are the same also kept the same sugar and bowls to make sure everything is the same
Results
Conclusion: The duck, large, organic eggs are the best for making meringues in the
Chemical and Functional properties of eggs:
Background information
Eggs give a smoother texture to microwaveable dishes, frozen dishes are better to freeze. The yolk and the egg white cam be used in many different ways for different products of food. Eggs contain a lot of protein and a balance of other nutrition. Some producers require fresh eggs to be cooking with, it is easy to tell which eggs are old and fresh by water testing which will she the better eggs for taste or looks.
The egg consists of 3 main parts, the shell the egg white and the yolk, the egg white is around 58% of the whole …show more content…
When you add the egg white to a cake mixture or something that is going to be cooked then the egg white makes it rise and more fluffy to eat and the texture of it looks better then sets to form the coagulation this adds fats, acid and water to the mixture. The egg whites are the main thing to gold up the meringue together. leaving the eggs to come to room temperature for 20 minutes so they will be more able to whip up properly and get a better foam. When making mergerines whisking and sugar could have an influence on the end …show more content…
Hypothesis 2 –I think the best meringue will be the one I whisked for 8 mins.
Hypothesis 3 – I predict that the electric whisk will be better than the fork or hank whisk
Investigation 1 Intro – what is it about?
Hypothesis 1 - I predict the duck egg will be the best as it has the most egg white.
What will you do in the investigation? I used different eggs to find out different things about which egg is better to make a meringue from. I used 5 different eggs, duck, small hen, medium hen, large hen, free rage hen, organic hen. All these gave me different results
My Results: I used 5 different eggs to see if there was any change in the amount of air bubbles in the meringue once it was cooked. Most of the meringues were the same apart from the duck egg and that just had a little better white quality and a bigger foam and easy to mix up.
Controls: I kept the same electrical whisk for all eggs so the controls are the same also kept the same sugar and bowls to make sure everything is the same
Results
Conclusion: The duck, large, organic eggs are the best for making meringues in the