Omar’s Unscrambling Eggs
What’s I’m Looking for
Eggs is a side dish normally for breakfast and it is easy to cook up eggs, but I’m and trying to find out if adding a substance to the egg mixture will it change the taste of the scrambled eggs.science what needs to be understood
Allow you need to know is the that in order for eggs to gain its shape water molecules must interact with protein molecules in order for the shaping of eggs to begin.
Trial one
This contained no substances added to the beaten eggs, the pot amount of butter was keep the same and the time was keep consistent. This trial the egg was tasting rubbery and dry it was not good at all. Even the shape of the pieces of eggs was flatter.
Trial two
This trial there was a substance added which is water and the water wasn’t measured but the butter, temperature, was keep the same through this cooking process the eggs performed a fluffy shape making each piece taste fuller. These tasted pretty good.
Trial Three
This final trial milk was added to the beaten eggs, milk is mixing with the eggs is a heterogeneous mixture, the temperature, the amount of butter, and the time was keep constant also the eggs taste the best tasting, even thought it had to distinguish the taste between this and train two.
Conclusion
dIn this conclusion the hypothesis was correct and the substance being added do affect the taste of the eggs even if it’s a little difference because of the molecules bonding to more proteins molecules causing the fluffy shape and fuller taste.
Procedures
Add 2/10 of butter and butter the pan, next crack two eggs and either add substances either water, or milk, or not. Next stir the substance. Them pour the new substance into the pan let the egg get heated then began to chop the eggs once the eggs hit the point where the time ends take it out the pan.
