Science Corner: Eggs — The Chemistry of Texture and Technique

A two-part deep dive into the science of eggs. We unpack how heat denatures and coagulates egg proteins, why vinegar helps poaching, and how pH aging and other factors influence texture. Explore the four roles eggs play in cooking—emulsification, foaming, binding, and gelation—and pick up practical tips for perfect poached eggs, silky scrambled eggs, and cloud-like meringues.

Note: This podcast was AI-generated, and sometimes AI can make mistakes. Please double-check any critical information.

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