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Scrambled Eggs

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by

Jericho Putong

on 3 February 2016

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Transcript of Scrambled Eggs

Changes
Reactants/Product
The reactants are solid, white eggs. They are put in a bowl, mixed with the white and yolk together, and had itself heated up by the stove. The product is a cooked scrambled egg with salt.
Question to Answer
Ingredients and Materials
one egg
small pinch of salt
cooking oil(1 teaspoon)
small non-stick frying pan
spatula
Procedure
place frying pan on stove
set to medium heat
put cooking oil and spread across pan
crack egg and mix white and yolk until fully mixed
drop egg in center of pan
wait 1 min then flip over
wait 45 seconds then place on plate, bowl etc.


The Chemical Reaction of Scrambled Eggs
by : Jericho Putong

Bye :)
Changes
Why Each Change
Occurred
Citation of Sources
Physical change egg converts from a liquid to a semi-solid,
however, the egg also changes shape
dramatically. It is a chemical change because it changes texture and color when cooked but you can't put it back inside the egg it started at. This is the science of how food changes chemically and physically due to hot and cold temperatures.
eggs are protein, about 6.82g
one large egg contains all 9 essential amino acids
Histidine, Isoleucine, Leucine, Lycine, Methionine, henylalnine, Threonine, Tryptophon, and Valine

Cooking an eggs structure changes and breaks down the protein structure with heat
http://www.popsci.com/science/article/2012-10/your-scrambled-eggs-are-wrong-and-other-cooking-science-lessons-america%E2%80%99s-test-kitchen

http://www.examiner.com/article/elegant-chemistry-for-breakfast
https://en.wikipedia.org/wiki/Scrambled_eggs
The Chemistry of A Scrambled Egg
Full transcript