Egg experiments

Lab 4: Egg experiment

    I made eggs with a touch of milk added into the mix before I transferred it to the pan to cook it. I also used some cheddar cheese to add a bit of flair to the dish. I  had the pan at some medium heat in regards to that if you have the burner on too high it could affect the outcome of maybe overcooking the eggs. If you use Pam oil that would be totally fine that is what I used. But you can use just olive oil or butter as another alternative to make the eggs not stick to the pan so easily. I also put salt and pepper and salt after it was done. 

whole milk + eggs

    This was the beginning stage of the process before I transferred them to the pan rather than the other way around of just cracking the eggs right into the pan. I went ahead and grabbed two eggs out of the fridge to then crack them into a bowl. I also went to grab the milk out of the fridge to a little bit into the bowl to mix it in with all the eggs. It created a more creamy or fluffy consistency when cooking the eggs and overall was just a whole lot better. when it transferred the eggs to the pan there were a lot of bubbles formed in the eggs being slowly cooked with high heat that it made them have a chemical reaction with the oil that was already in the pan before I put the eggs in there. 

Finished product

    It is valuing all the work that I put into the cooking of the eggs. After I put the eggs on the plate I put a touch of salt and pepper on the eggs. This was to add a little more flavor to the product in regards to the way we could probably think that if someone hasn't tried it before would maybe get the person to like the scrambled egg dish. I also put a bit of cheese for some extra flavor for the dish to reflect on the whole process of wanting to get at that I wanted to make a leap with this dish that I made. In terms of the success of this activity, I thought that it went really well with having the eggs cooked thoroughly rather than not. I also thought that when I added the milk to the eggs it just made a whole lot better. 

    when I tasted the dish after it was all done I had a distinct take on the texture that it was thought of as a smooth or rough type of feeling. I had bit off a kick with the salt and pepper added to the eggs after it was done. The cheese with in contact with the egg had a smooth texture to the egg itself when I went to taste it. 

    The main difference between egg yokes and egg whites is that there are some more B vitamins in the egg yokes meaning that it's a lot healthier for you to consume. If you were to just eat the egg whites it still would have a lot of proteins but it just has a certain amount of ways in which we want to go about choosing healthier ways to eat. 

Lastly, if I were to repeat this activity again I would probably try to add less milk because I feel like the amount I put in overwhelmed the eggs to be able to cook evenly.