Ben & Marks Famous Salted Eggs:
Serves 2-3
PERSONAL COMMENTARY:
We have both grown up eating eggs
during meals, especially breakfast. We
both love eating eggs and love the
energy they give us and taste of
them; with this recipe we can enjoy
eggs even more and so can you!
Reduce the salt amount if its too
salty. Feel free to replace butter with
oil of choice. You are welcome to add
one tablespoon of milk to thicken and
fluff eggs. If you are using store
bought eggs, we recommend not
leaving the eggs out more than 30
minutes due to the lack of
refrigeration.
INGREDIENTS:
6 large eggs
teaspoon of salt
1 tablespoon of butter
RECIPE:
First, take your 6 large eggs and crack
them into a medium sized bowl. Add a
teaspoon of salt to the eggs, and
begin to beat the eggs for about one
minute. Once the eggs are a nice
yellowy-orange color let them sit for
approximately 15-30 minutes. This
time allows the eggs to get very
tender due to the chemistry of how
salt reacts with proteins (note: the
longer your eggs sit the more tender
they will be. Also, you should start the
next step towards the end of the 15-30
minutes because it will take a short
amount of time). While your eggs sit,
take your butter and begin to melt it
into a medium, non-stick pan over
high heat. When the butter is
completely melted and the eggs have
rested for 15-30 minutes, take your
eggs and gently pour them onto the
pan while setting the heat to low. The
purpose of this is to heat the eggs
evenly and keep them from shooting
too far past 158 degrees fahrenheit,
which is the temperature at which the
blended eggs start to coagulate.
Continuously stir the eggs throughout
the cooking process until they begin to
set. As soon as they are almost done
cooking (with moisture still present,
pull them out and put them on a plate.
The eggs will finish cooking on the
plate, and they will be a nice yellow
color with a tender and moist taste.
The eggs will finish cooking on the
plate because the residual heat in the
pan will continue to cook the eggs for
about another minute so pull them off
early to prevent overcooking. Enjoy!
Eg
EGG FACTS:
An egg is made up of eighteen
proteins (amino acids). There are 20
amino acids and most are essential to
our bodies to function and maintain
itself properly. Eggs contain all nine
essential amino acids: histidine,
isoleucine, leucine, lysine, methionine,
phenylalanine, threonine, tryptophan
and valine. These are essential
because our body cannot make them.
The other nine amino acids are either
non or semi-essential to us. In the egg,
the yolk and the white contain each of
the eighteen amino acids. The average
egg has about 6.28 grams of protein
and 186 milligrams of cholesterol. All
of the cholesterol in an egg comes
from the yolk which is why the egg
whites are considered healthier
(note: the yolks might have cholesterol
but they contain all the vitamins and
nutrients). Overall eggs are a very
healthy whole food that contain many
vitamins, nutrients and minerals which
are essential to our diet.
EXPERIMENT INFORMATION:
Our hypothesis was that the longer the
salt sat prior to cooking, the more tender
and juicy the eggs would be. We
manipulated our experiment by changing
CHEMISTRY OF WHY THIS WORKS:
at what point salt was added to our eggs
during the cooking process; this was our
independent variable. The constants in
our experiment were: salt amount, heat
used, time cooked, eggs used, amount of
oil used, and pan used. We conducted
multiple blind taste tests with the eggs
and the results were unanimous in
picking the eggs that were salted for
longer, for more tender and moist. This
proves our hypothesis correct in saying
that the more time the eggs sat with the
salt, the more tender and juicy would be.
The reason why salting the eggs during
the cooking process has such a dramatic
effect is because of how the salt affects
the protein's ability to denature and
unfold. The longer the salt is there, the
more time it has to interrupt the protein
network. This is why there is such a
difference depending on when the eggs
are salted. Under normal cooking 2 eggs weighed 114g (before cooking) 30
conditions the proteins are able to bond, min salt rest, 108g after cooking, lost 6
tighten, and hold the water until they are grams.
properly cooked within a standard More moist and tender.
amount of time. Salt adds charged ions
to the proteins, which will interrupt the Subject 2:
protein network and speed up 2 eggs weighed 120g (before cooking)
coagulation of your eggs, resulting in salt added right before cooking, 113g
more water being held in the bonds after cooking, lost 7 grams.
which will give you a more moist and Not nearly as moist and tender.
more tender egg. Below is the
denaturation and coagulation process of
proteins within the eggs as heat is added. h
OUR EXPERIMENT: h
h
Subject 1: h
h
GALLERY:

NOT SALTED: SALTED: