Throughout the school year, there are many experiments students may do in science class involving eggs, like the classic egg drop challenge and dissolving eggshells with vinegar. But there’s also a good deal to be learned about the science behind eggs in their more traditional setting – the kitchen!
Eggs can create a lot of hot air when they’re baking. When they release the steam they create during this process, your food becomes lighter and fluffier!
Eggs have emulsifiers, which mean they hold things together, like glue! Bonding other ingredients together creates delicious results like ice cream, mayo, or salad dressing.
Eggs lock moisture in dishes, providing a better texture and flavor, which helps maintain freshness.
The Perfect Coat for Your Dish
An egg wash coating gives foods like breads and pastries a shiny coating and helps repel any unwanted moisture. It also helps other ingredients like breading stick to fried foods.
Think of eggs like Lego blocks – they help ingredients connect to one another! This is because the protein and amino acids in eggs form a bridge between the different contents of your recipes.
Watch our full series, The Science Behind Eggs, on our YouTube channel or Facebook page, and tell us what your favorite science behind eggs facts is on our other social media – Twitter, Instagram and Pinterest!
