III.

Materials and Methods Eggs Thermometer Double boiler Saucepan

wash five eggs, dry and label with pencil

Add water just enough to cover the eggs

Heat water to the required temperature according to the different variation Submerge the eggs when the required temperature is reached One is simmered for 15 min the other is simmered for 30 min and the other is boiled for 15 min over direct flame and one is on top of a double boiler for 25 min

Remove eggs from heat when the time required for each variation is reached

Take internal temperature by punching a hole with a skewer or nail and insert Hg thermometer

Cool 2 eggs at room temperature

Heat the other 2 eggs under a stream of cold running water for 3 minutes

Carefully peel eggs, cut in lengthwise

Evaluate Fig.xx Shows the procedure in cooking hard cooked eggs IV. Results and Discussion

Treatment 15 minutes, simmering over direct flame 30 minutes, simmering over direct flame 15 minutes, boiling over direct flame 25 minutes, on top of double boiler

Internal Temperature

Rating

81

Observations ROOM TEMPERATURE FAST COOL COOL Yolk White Yolk White light yellow chalky; with little bright firm gray lining; slightly soft yellow smooth mouth feel light yellow in color with gray lining light yellow with gray lining dark yellow soft; with slight slightly wet gray lining

82

hard

84

white; soft

yellow with light gray lining

white; softer

82

light yellow in color

soft in texture

bright yellow

softer than fast cool

Fig. xx Data for internal temperature is taken at once when the egg is removed from the water. For the observations in fast cool the eggs that are evaluated are cooled in cold water for 3 minutes and for the room temperature cooled eggs it was observed when the eggs were cool at room temperature but without any treatment.

A chemical reaction occurs between hydrogen sulfide gas in the egg white and iron in the egg yolk. When an egg is boiled, the internal egg pressure increases and pushes the hydrogen sulfide gas from the white towards the yolk. The hydrogen sulfide combines with iron in the yolk producing a greenish-black compound called ferrous sulfide along with the characteristic hard-boiled egg odor. The reaction is usually caused by overcooking, but can also be caused by a high amount of iron in the cooking water. The discoloration is not harmful, just unappealing, and there are ways to prevent it. Hard-boiled eggs should be simmered, not boiled. This prevents the eggs from becoming too rubbery and keeps the internal egg pressure to a minimum preventin g ferrous sulfide production. Cooking too long also contributes to the greenish-black ring so simmering for fifteen minutes. After the eggs are done, immersing them in cold water will reduce the pressure inside the egg and will minimize the sulfur gas from migrating towards the yolk.

The treatment that resulted in the most formation of ferrous sulfide is the one that is boiled for 15 min over direct flame and cooled at room temperature because the water is too hot and the egg is overcooked and resulted to the high formation of ferrous sulfide. Cooling the eggs in cold water lessens the probability of the formation of ferrous sulfide because it stops the cooking of the egg. The type of pan used also affects the formation of ferrous sulfide. It is better to use stainless or ceramic pans

rather than in cast iron or aluminum. Eggs will sometimes turn greenish when cooked in cast iron since free iron in the pan combines with the sulfur in the egg to form ferrous sulfide. Aluminum pans sometimes contain mineral deposits, which can discolor the egg. The qualities of a good hard cooked egg is the color of the white should be creamy white and the egg yolk should be bright yellow to orange with no green outer yolk surface. The egg is very easily cut and chewed. The white is smooth and tender. The yolk is somewhat dry and mealy, but still can be easily swallowed. The egg has a delicate egg flavor with little or no sulfur flavor.

VI. References Marinello, Nina. Date accessed: February 16, 2013. Healthy Professor. www. blog.timesunion.com Anonymous. Date accessed: February 16, 2013. Egg Products. www.msu.edu