Scrambled Eggs

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 19 :Eggs - Processing, Preparation and Preservation

Scrambled Eggs

The yolk and white are blended with or without the addition of milk. The mixture is then heated to effect coagulation of proteins. The secret of making scrambled eggs which is moist but not watery, tender and fluffy, is to heat the mix slowly at the bottom the uncoagulated part to contact the hot pan. Once the coagulum forms, further heating causes it to shrink and squeeze out more liquid and the product becomes dry. Cooking scrambled egg in a double boiler gives better control over the intensity of heat applied to the egg.

The addition of vinegar or salt to the cooking water hastens coagulation and hence may improve the shape of poached eggs, particularly having thin whites.

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Last modified: Monday, 12 December 2011, 7:34 AM