This feature, part of a site about the science of cooking, explains the chemistry behind how egg proteins behave in three different kitchen scenarios. Following an overview of the basic structure of egg-white proteins, there are sections that describe the changes that occur at the molecular level when these proteins are heated, beaten, or used as emulsifiers. Each section includes at least one link to an appropriate recipe using eggs. The recipes are annotated with answers to questions about the science involved. The section about beating eggs, for example, discusses how hydrophilic and hydrophobic amino acids respond when egg whites are whipped, and it provides a link to a related dessert recipe. A labeled egg diagram is also displayed on the site. Copyright 2005 Eisenhower National Clearinghouse


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