/ck/ - Food & Cooking

>>4580850
I am interested in those experiments
Let us hope it does not end up in explosions and deaths.

Deaths are bad.

EGGSPERIMENT
Leave one previously refrigerated, organic, cage free brown egg on the kitchen counter for 6 hours, allowing it to reach the ambient temperature of 73 F.
From the same batch, prepare another egg by leaving it refrigerated at... what. I don't know my fridge temperature.

Cook each egg in the manner of a french country omelet

>>4580850
One experiment I would dearly love to see, for both omelets and scrambled eggs, is:

a. Salt added before cooking, vs.
b. Salt added after cooking

DATA
(part 1)
(see image)

>>4580859
adding salt to your eggs before cooking can cause them to go off in a thermonuclear reaction, everyone knows that.

>>4580864
>>4580864

dammit I posted that before reading the very first response. Great minds think alike.

>>4580859
DATA
(part 2: the tasting)

While they look very similar there are obvious texture differences during preperation, cooking, and eating. The room temperature egg's yolk and whites were much less viscous, almost watery, and mixed extremely easily together. You will see no really white areas in the room temperature egg. The refrigerated egg, with the same amount of mixing, was considerably more viscous and produced inpenetrable areas of white that you can see in the final product.

The refrigerated egg also was more done on the exterior and more raw on the interior, with areas on the surface that were beginning to have a rough texture from overcooking and center areas that were still not quite solid yet.

The room temperature egg was not more "fluffy", but it was considerably more uniform in a light, easy to tear texture.

CONCLUSION

The room temperature egg was an obvious winner - its yolk/white was much more uniform, and the texture was much more uniform from surface to interior. This allowed the egg to be more tender than the refrigerated egg.

MYTH CONFIRMED. Honestly I didn't expect this one to make a difference but it did. Kind of unfortunate, because now I need to remember to leave my eggs out for an hour before I cook, which is a total pain in the ass.

>>4580893
>now I need to remember to leave my eggs out for an hour before I cook

Oh, cruel science.

Welp.

>>4580853
>>4580864
No deaths or explosions yet, but its still early.

>>4580896
Don't risk it, it could spoil.

>>4580893
I should also add this is the first time I've really focused on what an egg tastes like and not added any salt, pepper, or anything. These were just eggs and butter. And from that I now know brown butter is eggs best friend ever.

>>4580893
Why would anyone put eggs in the fridge in the first place? They stay good for ages on their own.

>>4580934
fry an egg in brown butter...i'm trying that soon.

>>4580966

OP must be American. I always leave my eggs out at room temperature, never keep them in the fridge.

I have eaten eggs that were stored at room temperature for three weeks, they were just fine. I have even read that eggs don't develop their full aroma until they have spent a week at room temperature.

>>4580966
Because if one spoils then its off to salmonella city.

>>4580893

>does 1 experiment with different eggs
>thinks it's valid

Do more and with a control group.

>>4581046

what exactly would the control be you moron?

>>4581063

eggs who don't know they are going to be cooked after having been taken out of the fridge obviously.

>>4580893
I don't know why you'd keep eggs in the fridge in the first place, but just run them under warm water for a bit before cracking. There, no wait time.

>>4581046
Dumbass, the fridge egg was the control (as most eggs are refrigerated)
The independent variable is how long the eggs are left to sit before being cooked.

HYPOTHESIS which came first the chicken or the egg I don't know, and I try to eat healthy but I bet it was not poured from a sack.. may be it was me, but the worse I had was a few days ago I never never had a problem with raw eggs. I am careful. I have to be. I am wary of underdone anything. I have a compromised immune system and no, not hiv or aids and I have no problem with that. but that stuff had me puking my guts out the other day. not a nice thing. be careful. and i like subway or mickey de or any places, but too easily compromised.I like oysters, mostly fried or steamed, or sea scallops, but II would not slurp them from a bag nor eggs and I like egg nog. but I got so sick I thought I would die the other day. you guessed. it - bagged egg white. I am aware not everyone can have a flock of chickens or ducks and many anti virus are cultivated in eggs. .I have eaten some powdered eggs and no enviro freak, but I think bagged whites are very unwise. In fact stupid,

>>4581074
>>4580991
Yes, I am an American. You can't buy unrefrigerated eggs at a supermarket here. Pretty much any authoritative website says to refrigerate eggs or risk getting salmonella or listeria.

I've traveled enough and had plenty of unrefrigerated eggs. The weird thing is I can't find anything more than anecdotal or unsourced reasons to why it is so different here in America. The refrigeration process definitely extends the life of an egg which makes it appealing to consumers. And anecdotaly I've heard the washing and refrigeration process destroys the egg's natural protection against bacteria so once refrigerated it must stay that way.

If anyone here can find any resource that explains why there is the difference in American food handling I would be interested in reading it.

So tonight ill try dairy additives and their influence on texture. Probably half and half, skim milk, and as an oddball thing some whipped cream.

Just bumping so this thread doesn't fall off just yet. Me and the missus have a hot date tonight. Gonna get me some tuna crudo.

>>4580862

Your experiment is flawed, you were inclined to believe that the room temperature egg would be better, as it is different to what you are accustomed to.

You would need to use a hand mixer and a chronometer.

>>4581514
If you have eggs covered in shit from beign shat on in shitty cages sure, same reason your beef meat is cut with bleached meat.

Lets them get away with shitty quality.
Most eggs are usually older than the chicken in the cooler.

FIRST TIME CK PLS ANSWER MY QUESTION.

Like I have this amazing eggs benedict, but I put some in the refrigerator. For a day

Do eggs benny go bad? Spoil.

U know, cause of the hollandaise n shit

Ty 4 helping a fuccboi pleb

>>4582938
Do it smell bad?
Does it look rotten?
Will a day on the shitter kill you?

>>4582929
Your blind anti-American sentiment has forced you to suppress basic logic, that other countrys' chickens don't lay eggs via the cloaca, thus immediately causing the egg to make physical contact with chicken shit.

Regardless, the question remains open. If anyone in the industry can chime in and point towards an authoritative source for refrigerated eggs (or non refrigerated eggs) it would be appreciated.

>>4582794
It is flawed. I don't have the equipment to do a laboratory-grade test, particularly with controlling pan temperatures. While I am an engineer by profession and will try to stay as impartial as humanly possible, things like the quality of a texture or how 'good' something is will be naturally subjective. I welcome anyone to try improving on these experiments and submitting your work to /ck/.

The materials are almost ready for tonight.

****** EGG-SPERIMENT #2 ******

HYPOTHESIS
Eggs with a small amount of dairy are fluffier than those without.

PROCEDURE
Brown organic free range eggs were brought to room temperature. Three eggs were seperately mixed with 1/2 tbsp of skim milk, heavy cream, and breast milk. A fourth egg was mixed by itself as a control.

The eggs were to be pan fried in butter, but because butter is another dairy product its use was carefully minimized.1 g of butter was used in each egg preperation with a tolerance of +- .03 g.

The eggs were then prepared originally with the intention of each becoming a classic french omelet. However, the small amount of butter was not spread adequately around the pan and therefore the eggs tended to stick. Thus while neither the butter nor eggs were browned, they resemble more closely a countryside omelet.

DATA
(Part 1)
(see image)

>>4583410
>>4583427

>Breast milk

DATA
(Part 2)

The eggs basically all tasted the same and had the same texture.

Control - could still taste the butter. It did stay more cohesive in the pan while cooking, which made it the only egg that came out without significant tears or separated parts.

Skim Milk - delicious, slightly less cohesive, but otherwise identical.

Heavy Cream - such an obvious color difference while raw, the egg ends up with the same color, texture and taste as the other eggs. Possibly able to taste the milk fat.

Breast Milk - Was for all meaningful purposes identical in every way to the skim milk egg, which was identical to the control egg. Breast milk's natural grassy, sweet cantalope-y taste were completely missing in the final product.

CONCLUSION
In terms of flavor, the 1 g of butter overpowered the taste of any dairy. The eggs had the same texture and appearance. It is possible that the milk actually prevented the egg from staying cohesive in the pan, though that is beyond the original scope of this experiment. Further analysis would be needed.

Busted.

breast milk

>>4583497

Yes, my wife's. It was her idea.

>>4583444
> Breast milk's natural grassy, sweet cantalope-y taste

>>4583604
If there weren't ethical considerations it would probably be a big hit as a grocery item.

What should next eggsperiment be?

>>4583668
SEMEN

>>4583668
Salt before cooking vs salt after cooking

>>4583800

I second this. Hopefully the age old question will finally be put to rest.

>>4583623
I think some Brit wanted to start selling ice-cream made of female breastmilk. I wonder how that went.
Imagine dat factory:
> Rows on rows with robust women sticking their tits in milk robots which are actually controlled by the supervisors hands.

>>4582938
>like
>u
>n
>>>/out/

>>4583410
>breast milk
This is my fetish

>>4583800
>>4583910
I third this. Easy to do and may really make a difference

>>4584065

Reminds me a video of a prank show that I saw years ago, shot with a hidden camera. One actress played the waitress in a street cafe and whenever a customer wanted milk in his coffee she whipped out her breast right there at the table and put a good squirt in the guest's coffee. QUite a few jaws hit the floor , LOL. And no it was not fake, she did use her own breat milk.

>>4584065
I think they should do this with chimpanzees, but make cheese.
They could call it chipan-cheese.

>>4584119
I saw that myself. Need to find it ASAP now.

>>4584131
Lel!

>>4582689
Whip sour cream into your scramble before it hits the pan. One of my favorite dairy additives to eggs.

Very interesting OP, thanks for posting your findings! Hope you're not too tired of eggs at this point.

Just wondering, could there be a slight bias during the tests due to the fact that the taste tests were not blind tastings?

I was the poster about room temp eggs in the other thread. Thanks for testing it OP. I think I got it from America's Test Kitchen, along with that bit about beating the egg exactly 88 times. I warm up my cold eggs in warm water to save time.

I did these in my culinary academy to show us why we must have room temp eggs for baking and cooking. Also for the splash of milk, try doing it with eggs in oil instead of butter? olive oil say so the butter won't overpower all of the dairy

>>4583800
>>4583910
>>4584113

Ok, the next will be salt: before vs after

I got side tracked today doing some buffalo wings so I guess no egg-speriments tonight. Thanks for the kind words and suggestions. I hope my scientific method gets better. I totally agree a blind taste test would be far superior to what I'm working with but unfortunately the one person I know who has a good palette hates eggs with passion. So, maybe some other time.

As an aside - after doing these egg tests I really am impressed with this guy's scientific approach to dialing in the perfect buffalo wing recipe. I followed his approach and my wife described It as "the best thing you've ever cooked". I'm not sure how that makes me feel personally, but it is a testament to this guy's technical chops.

http://www.seriouseats.com/2012/01/the-food-lab-how-to-make-best-buffalo-wings-fry-again-ultimate-crispy-deep-fried-buffalo-wings.html

>>4585669
>salt test
yesssss

There's too much received wisdom in cooking. SCIENCE!

>>4580850
i appreciate your effort and interest in culinary science, but anyone who knew anything about cooking would have already known the answers to all of these questions

>>4581046

>>4582689

add a dash of baking soda for fluffier eggs

>>4581063
>>4581080
>>4585714
What was that final step of the scientific method you learned in grade school?
Repeat?

I owned chicks. I even tried feeding them different things to alter the egg flavor (mostly garlic) Fresh eggs pretty much last the longest of any fresh ingredient. They will out last your veggies and your meats. Also you are more likely to get salmonella from vegetables.