The Science Of Scrambled

Nov 12 2012 @ 8:19am

In a new book, Christopher Kimball and company, of America’s Test Kitchen fame, offers scientifically-tested tricks for the kitchen. Leah Binkovitz deconstructs the perfect eggs:

If you want scrambled eggs, most of us know to throw in a bit of milk or butter while scrambling. That’s because the lipids in the dairy coat the proteins in the egg (11 percent in the whites and 16 percent in the yolks) and slow down the process of coagulation, a.k.a. when the proteins are denatured and unfurl, releasing much of the water in the mixture. Adding fat helps keep some moisture in and fluff up the final product. But the same does not go for omelets. “While scrambled eggs should be fluffy, an omelet is more compact,” the authors write.  While milk works for scrambled eggs, it can add to much moisture to an omelet. The chefs recommend frozen bits of butter instead, which melt more slowly and disperse more evenly. And it turns out you can go ahead and salt the eggs before you even cook them up. Because salt affects the electrical charge on the proteins, it weakens the bonds between them, preventing overcoagulation. Bring that up at your next brunch.