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    Rowel Bagunu
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    This document summarizes observations from cooking eggs in different ways: 1. Eggs cooked in their shells were either started in tap water or hot water and observed at different cooking times. Properties like texture of egg white and coagulation of egg yolk were noted. 2. Eggs cooked outside their shells by poaching or making sunny side up were compared. Texture of egg white and thickness of egg yolk were observed. 3. The stages of whipping egg whites into foam were defined by characteristics like volume, bubble size, and texture. Adding substances like sugar, water, or oil at different stages affected the final volume of the egg white foam.

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    This document summarizes observations from cooking eggs in different ways: 1. Eggs cooked in their shells were either started in tap water or hot water and observed at different cooking times. Properties like texture of egg white and coagulation of egg yolk were noted. 2. Eggs cooked outside their shells by poaching or making sunny side up were compared. Texture of egg white and thickness of egg yolk were observed. 3. The stages of whipping egg whites into foam were defined by characteristics like volume, bubble size, and texture. Adding substances like sugar, water, or oil at different stages affected the final volume of the egg white foam.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    5 views2 pages

    Exer Data

    Uploaded by

    Rowel Bagunu
    This document summarizes observations from cooking eggs in different ways: 1. Eggs cooked in their shells were either started in tap water or hot water and observed at different cooking times. Properties like texture of egg white and coagulation of egg yolk were noted. 2. Eggs cooked outside their shells by poaching or making sunny side up were compared. Texture of egg white and thickness of egg yolk were observed. 3. The stages of whipping egg whites into foam were defined by characteristics like volume, bubble size, and texture. Adding substances like sugar, water, or oil at different stages affected the final volume of the egg white foam.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    of 2

    Exer5a

    2. Observation on Egg Cooking in the shell

    Tap Water Start Hot Water Start


    Egg A Egg B Soft Cooked Well Cooked Over Cooked
    Cooking Time 3 minutes 10 minutes 3-5 minutes 18-20 minutes 25 minutes
    Observation on egg white

    Soft * *
    Tender *
    Tough * *
    Observation on egg yolk

    Not completely coagulated * * *


    Completely Coagulated * *
    No Yolk Darkening * * * *
    With Yolk Darkening
    *

    Note: Iyong may mga asterisk, sila iyong may check. Di ko kasi alam kung san kukuha ng check symbol
    eh. 

    3. Observation on Egg Cooking outside the shell

    Poached Egg Sunny side up egg


    Cooking medium Saucepan, simmering water Frying pan, cooking oil, salt
    Observation on Egg white

    Tender * *
    Covers Yolk *
    Does not Cover Yolk *
    Observation on Egg yolk

    Thickened *
    Slightly Thickened *

    Exer 5b

    Stage of foam Volume in ml Size of bubbles Other Observations


    Coarse Foam 225 Big Flowing
    Foamy 400 Small Glossy
    Soft Peak 500 smaller Shiny
    Stiff Peak 450 Much smaller smooth
    Dry Foam 400 littlest Dry, polished
    II. Effect on added substances on egg white foam

    Treatment Initial Volume Final Volume


    2 T (30ml) sugar, added at soft
    peak stage 50 ml 200 ml
    1T (15ml) water, added initially 50 ml 250 ml
    1/8 t (.63ml) oil, added initially 50 ml 150 ml

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