Instructions

This lesson covers the following concepts:

• Custards (protein denaturation and coagulation under dilute conditions)
• Egg white foams (including use of acid, copper and aging)
  • Cream of tartar
  • Disulfide bond formation
  • Ovalbumin > S-ovalbumin
• Green eggs

The readings for this lesson are from The Science of Cooking:

• • 9.8 (Custards) through 9.9 (Egg Foams) p. 329-336
  • 9.9 Egg Pasteurization
  • 9.11 (Heating Egg Protein…)

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Lecture Videos and Slides

Videos	Slides
13.1 Eggs	13.1 eggs
13.2 Eggs and Denaturation	13.2 eggs denaturation
Cooking Eggs	13.3 cooking eggs
The Perfect Egg
Cooking Eggs Part 2	13.4 cooking eggs part 2_Part1 13.4 cooking eggs part 2_Part2
Do Yolk and Grease Really Ruin Egg Whites for Beating?

Post Video Check-In Questions:  http://blackboard.richmond.edu/ 

The questions embedded in the lesson are formative – that is, they test your comprehension and understanding, but they are graded for completion. You can access them here Blackboard under “Check-Ins”.

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Worksheets

Recommended by not graded:

• Activity_25_Eggs
• Activity_25_Eggs KEY
• Activity_26_Custards_and_Egg_Foams
• Activity_26_Custards_and_Egg_Foams KEY

Go to Lesson 14

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