Experimental materials:
Egg beater * 1, some eggs, chopsticks * 1, two-ear pot+1.5L water.
Skim off the floating foam, no foam, with foam, and skim off the floating foam in egg liquid to reduce interference.
Don't turn off the fire-chopsticks-pour the egg liquid into the water-it's messy and flocculent, which is easy to overflow the pot.
Turn off the fire-chopsticks-pour the egg liquid into the water-continuous filiform, satin-like texture.
Turn off the fire-whisk-pour the egg liquid into the water-layered sheet, cloud-like texture.
Turn off the fire-chopsticks-boiled water rushed into the egg liquid-chaotic flocculent, turbid soup.
Porphyra egg soup is a very basic dish, which can be cooked almost by hand. The difference is that the shape of the egg flower is high or low. Sometimes the egg liquid can make a complete flake egg flower, but sometimes it is all scattered particles, or even turned into floating foam, and the egg flower is not seen. How to make light and beautiful egg flowers.
experimental result
1, different temperatures
Don't turn off the fire after the water boils: it is messy and flocculent, and it is easy to overflow the pot halfway.
Turn off the fire after the water boils: continuous and silky, silky and silky.
2. Different tools
Chopsticks: continuous filaments.
Egg beater: Layered sheets.
3. Different egg washing methods
Eggs poured into water: continuous filiform/flaky, clear soup.
Water washed into eggs: dispersed granular/flocculent, turbid soup.
Summary: The temperature has a great influence on the egg flower. Different egg washing methods will affect the turbidity of the soup, and different egg beating tools will change the shape of the egg flower.
If you want to make light and beautiful egg flowers, the key is to control the temperature; Turn off the fire after the water boils, then slowly pour in the egg liquid in a circle, stir it a little, and let it stand and wait for the egg to coagulate.
Experimental principle
Water and protein molecules are scattered in the whole egg liquid, and the number of water molecules far exceeds that of protein. Therefore, most of the protein in the egg liquid are separated from each other, constricted and floating in the water.
When the egg liquid is heated, the long chain of protein molecules is opened, and the molecules are entangled with each other to form a three-dimensional network and gather together, so the egg liquid gradually condenses and the egg flower is formed.
When beating eggs, what is the temperature? Very important. The freezing temperature of egg protein is 62-64℃, the yolk is 68-7 1℃, and the mixed whole egg liquid solidifies at about 73℃.
The temperature is too low, and the egg protein will not condense; When the temperature is too high, protein will condense excessively, squeezing out the water between molecules, resulting in a hard texture. Therefore, only at a proper temperature can we get soft and elegant egg flowers.
Pour the egg mixture slowly and evenly after turning off the fire, that is, control the temperature not to be too high; Otherwise, the egg liquid in boiling water coagulates rapidly, and the texture is hard. At the same time, the egg flower is dispersed by boiling water, and it cannot be continuously formed, and it is granular or flocculent. After boiling, turn off the fire, the water temperature drops slightly, and the eggs are stably connected, forming a continuous filamentous/flaky shape, floating on the water, which is quite light and beautiful.
When water rushes into the egg, the protein can't continuously coagulate and hydrolyze at the same time because of the low temperature, forming flocculent/granular egg flowers, so the soup is very turbid.
In addition to heating, whipping can also change the state of protein in egg liquid (such as egg whites). Compared with chopsticks, the eggbeater has higher beating efficiency and more thorough tearing and splitting of the egg liquid, so it is easier for protein to connect into pieces when entering the water and produce blossoming egg flowers.
Next time you beat the egg drop soup, remember to turn off the fire when the water boils, then slowly pour in the egg liquid in a circle and wait for the egg drop to take shape, so that you can get soft and beautiful egg drops.