The Chemistry of Cooking Eggs

#071 Rebroadcast

It's time to crack into one of life's great mysteries: eggs. So what happens when we cook them?! How do they go from clear goo to white jiggle? This is a question we received long ago, and with topics this serious, we don't yoke around. So we waited until we could bring in an eggsperienced egg chef, Jason Cress, to figure out this topic with us. In Jam's opinion, Jason's insight on the topic of eggs just can't be beat. We know many of you guys may be busy with some (hopefully safe) version of Thanksgiving, but despite the holiday we couldn't pass on the chance to shell out another episode for you guys, especially for our friends around the world, who are just experiencing a regular ol' Thursday today. Well without further ado, let's ap-poach this mystery together.

References from this episode

1. Biochemistry  Garret & Grisham Fourth Edition
2. https://pubs.acs.org/doi/pdf/10.1021/acs.jchemed.6b00319
3. https://www.nature.com/scitable/blog/scibytes/why_do_eggs_hardboil/
4. https://askabiologist.asu.edu/activities/breaking-proteins
5. https://chicagoacs.org/articles/126

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