M3 Lab 4

 Scrambled egg - normal 

For my normal scrambled eggs I add salt, pepper, & garlic powder. This combo is basic but adds enough flavor for me, the garlic specifically stands out to me.  I do prefer my eggs to get a little brown to add a very slight crunch. 

Scrambled eggs - no salt

This time I added no salt or any seasoning for that matter but I did add a splash of heavy whipping cream. I did notice that I had to cook them a little longer due to the added liquid, they also turned out fluffier! 

Scrambled eggs - no cream 

For this batch I added no cream and just salt. For me these guys were too bland I need more flavor profiles. The texture was comparable to my normal scrambled eggs. 

- When making my scrambled eggs the differences between egg yolks and egg whites were :

~ the egg yolk was thicker in texture than the egg white

~ I think its pretty obvious but they are drastically different in color 

~ I also found that the egg white cooks faster than the egg yolk because it is a thinner consistency 

- When making my scrambled eggs the chemical changes that occurred were : 

~ The Maillard reaction ; this reaction happened when my eggs started to brown and the flavor was developing

~  The denaturation of proteins ; this reaction happens when the heat causes the protein to change in structure in the case of my scrambled eggs it gave them their solid cooked structure. 

~ When the chemical changes are occurring you can the color changing, the smell forms, and the texture goes from liquid too solid. 

- What went really well during this lab was trying new ways of cooking something that is a big part in my diet.

- Everything went smoothly for this lab, there isnt't anything that I would change