Egg-cellent, Egg-citing, and Egg-travagant!

  (Ha lol I want that!)

I like eggs for breakfast. I myself am partial to scrambled eggs, hard-boiled eggs, or omelettes. But no matter how you like your eggs, they are an excellent source of protein.

The proteins inside of eggs  change as you heat them, beat them, or mix them with other ingredients. These Proteins  are made of long chains of amino acids. One site writes, “The proteins in an egg white are globular proteins, which means that the long protein molecule is twisted and folded and curled up into a more or less spherical shape. A variety of weak chemical bonds keep the protein curled up tight as it drifts placidly in the water that surrounds it.”  The egg-white proteins react when heat is applied to them causing the molecules to move around thus colliding with other molecules. This leads to the chemical bonds being ruptured and the proteins then unwrap. From here new chemical bonds from by fusing to one another creating a long line interconnected  proteins. If you leave the eggs at the right heat for the right amount of time, you will get a great tasting breakfast. If you leave the eggs in the heat for too long, it makes too many bonds, making the eggs rubbery. Yuck!

When you beat raw eggs, you make a lot of air bubbles. Even though you are doing something different to the eggs, you still get the same result: the proteins are unfolded. Amino acids are either hydro-phobic or -phillic, meaning they either love or hate water. This may seem unrelated, but egg-white contain both types of amino acids. One articles explains, “When an egg protein is up against an air bubble, part of that protein is exposed to air and part is still in water. The protein uncurls so that its water-loving parts can be immersed in the water—and its water-fearing parts can stick into the air. Once the proteins uncurl, they bond with each other—just as they did when heated—creating a network that can hold the air bubbles in place.” When you heat up the gas in the bubbles, they expand. Under the right conditions, the bubbles can solidify, so the bubble structure doesn’t collapse.

Eggs also contain a substance known as an emulsifier. Egg yolks, specifically, contain of lot of this substance. This substance pretty much allows for oil and water to mix without trying to go back to their original arrangement: being isolated from each other. This again goes back to the hydro -phillic and -phobic amino acids. Some will stick to the water and others the oil, efficiently mixing the two.

Whenever I go out to breakfast, I usually get eggs. Now I know what’s really going on while my eggs are cooking!

Links:

http://www.exploratorium.edu/cooking/eggs/eggscience.html

So ta ta for now and I hope to see your chemical reaction soon!

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One thought on “Egg-cellent, Egg-citing, and Egg-travagant!

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