- An egg is a cell (1st ever ate)
- No male chicken/hen then the egg won’t be fully fertilized
- Complete egg -> 10 weeks developed
- Hard boil eggs have a looped side cuz of the yolk being
sunken more inside
- Different egg shells is based on the breed of chicken/hen
- 3 chickens in the world lay blue eggs (rare)
- Yolk accounts for a little more than ⅓ of the eggs shell
- Rich proteins, iron inside of the layers of an egg (lipids, sub
sides)
- Adding salt to the egg will deflect the sub spheres which
makes the proteins curdled that’s why the hard boil egg
look dry wrinkling looking
- Eggs have mostly have proteins and water
- Eggs white coagulate below 100 denature not raw
- Acid or salt make proteins move closer together at a lower
temperature
- Water raise the coagulate of the eggs
- Curdling wrinkle looking of an egg
- Tempering adding hot Ingredients to cold ingredients
- Egg yolk has higher content of lipids, has iron
- Emulsification is a stable homogeneous
- No male chicken/hen then the egg won’t be fully fertilized
- Complete egg -> 10 weeks developed
- Hard boil eggs have a looped side cuz of the yolk being
sunken more inside
- Different egg shells is based on the breed of chicken/hen
- 3 chickens in the world lay blue eggs (rare)
- Yolk accounts for a little more than ⅓ of the eggs shell
- Rich proteins, iron inside of the layers of an egg (lipids, sub
sides)
- Adding salt to the egg will deflect the sub spheres which
makes the proteins curdled that’s why the hard boil egg
look dry wrinkling looking
- Eggs have mostly have proteins and water
- Eggs white coagulate below 100 denature not raw
- Acid or salt make proteins move closer together at a lower
temperature
- Water raise the coagulate of the eggs
- Curdling wrinkle looking of an egg
- Tempering adding hot Ingredients to cold ingredients
- Egg yolk has higher content of lipids, has iron
- Emulsification is a stable homogeneous
