Eggs! by Lisa Veronico https://padlet.com/lveronico1/zzc1hvlktujpewel Learn about the wonderful uses for eggs in the culinary world! https://www.incredibleegg.org/professionals/k-12-schools/eggs-in-the-classroom/cook-learn-videos. Watch all the videos listed below, but pick only one to summarize! en-us 2021-01-08 15:30:58 UTC 2024-07-06 02:03:46 UTC hello@padlet.com Jasmine https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083294197 To always put them back in the container they were sold in. Dont cross contaminate with raw eggs. Lastly, you dont need to wash them (if bought at a store). ]]> 2021-01-13 14:59:38 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083294197 Jasmine https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083307478 When you beat/whip egg whites it incorporates air pockets making it foam up. Egg whites are better at creating foam because of their unique proteins. Egg whites can expand up to 8 times their volume. ]]> 2021-01-13 15:02:17 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083307478 Amelia https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083313234 It is important to keep eggs in there carton and keep them in the refrigerator. You should clean your hands after handling them. You should also clean the bowls and tools used to prepare eggs. ]]> 2021-01-13 15:03:26 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083313234 Jasmine https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083327932 Emulsifier= a substance that encourages the suspension of one liquid into another so they form a stable solution. Oil and water don't mix. Egg yolks are a natural emulsifier. ]]> 2021-01-13 15:06:14 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083327932 Sid sbrahmandam https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083332422 When an egg is cracked, and put into the mixture, the proteins are liquid. This sort of acts like a glue, and keeps the mixture together. And when the mixture is cooked, the proteings solidify, making the mixture completey solid.]]> 2021-01-13 15:07:07 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083332422 Joe https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083332987 I learned about how an egg can bind other materials. If you add an egg to some recipes, the egg will bind the other igredients and prevent them from falling apart. This happens because when the egg is being cooked, it changes to a semisolid or solid.]]> 2021-01-13 15:07:13 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083332987 Katelyn Burke https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083353492 If you beat or whip eggs the eggs can become 8 times there volume. Making them the largest possible food foam. Egg whites are good at creating foam because there proteins.]]> 2021-01-13 15:11:04 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083353492 Jasmine https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083355355 If your knife comes out clean your product is done. Eggs coagulate when cooked. The natural protein in an eggs consists of different molecules and bonds but when you heat them the bonds are disrupted causing coagulation. ]]> 2021-01-13 15:11:25 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083355355 aransari1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083357779 Egg whites are better at creating foam because of their unique proteins. ]]> 2021-01-13 15:11:52 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083357779 Hadley https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083370008 You should keep your eggs in the refrigerator and only take them out when you need to use them. You should only use and buy eggs that are not cracked. ]]> 2021-01-13 15:14:05 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083370008 Jasmine https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083371855 The egg acts as a bonding a]gent when put into a mixture. This happens because when the egg is being cooked, it changes to a semisolid or solid. Eggs keep the mixture together and binds it so it doesn't fall apart. ]]> 2021-01-13 15:14:27 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083371855 Akshat achouhan https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083631414 Eggs are treated as binding agnets and used in cookies and cakes to keep the dough and the baked part of it together. Eggs yolk has a protein in it that "binds" the powdered materials' molecules together.]]> 2021-01-13 16:04:31 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083631414 Zach zazafar2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083652161 Emulsification is when to substances that do not usually mix, create a stable solution. An emulsifier allows for these substances to mix. It encourages the substance of one liquid into another. This forms a stable solution. Egg yolks are natural emulsifiers. ]]> 2021-01-13 16:08:33 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083652161 Ethan Chan https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083652853 Because an egg is at first a liquid, when it is cooked it becomes a semi solid or a solid. The protein in the egg helps bind the other ingredients together. Once the ingredients are cooked, the outcome is a solid.]]> 2021-01-13 16:08:41 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083652853 Colin https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083674281 One thing that I learned is if you whisk an egg than it gives the egg air pockets and that is what makes a cake rise when you bake it. egg whites are better for making foam than the yoke, because of the proteins found in the whites. egg whites make the largest possible food foam.]]> 2021-01-13 16:12:48 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083674281 Maria F mgfotou1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083755869 Always wash dishes that had raw eggs in them before using them for something else. Keep your eggs in the carton they came in and leave them in the fridge. Wash your hands before and after handling raw eggs.]]> 2021-01-13 16:27:43 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083755869 Maria F mgfotou1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083774988 Egg whites make the best fluff because of some of the protiens found in them. Angel food cake will retain it's fluffy shape and hight because of the egg whites. When air bubbles are added to eggs, it helps things cook better.]]> 2021-01-13 16:31:22 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083774988 Maria F mgfotou1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083788410 Eggs help oil and water mix because eggs are emiulsifiers. An emulsifier is a substance that encourages the suspension of one liquid to another so they for a stable solution. This happens in mayonaise and salad dressings.]]> 2021-01-13 16:33:34 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083788410 Alyssia amsafta https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083789430 Always keep the eggs in the carton. Wash your hands after handling eggs so you do not contaminate other foods in your refrigerator. Do not keep lone eggs in the refrigerator because they might break, or again, contaminate other foods.]]> 2021-01-13 16:33:46 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083789430 Alyssia amsafta https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083800214 Egg whites make better foam than egg yolks because they have unique proteins that egg yolks do not have. This is why when you try to foam up both yolk and egg whites at the same time it does not work. Some cakes require foam so you need to separate the yolk and whites before you whisk the whites to create foam. ]]> 2021-01-13 16:35:46 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083800214 Maria F mgfotou1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083844738 Coagulation is basically when something solidifies. This happens because of broken bonds in the eggs when they are heated. This chemical reaction is very important to different food recipies and makes them, well, work.]]> 2021-01-13 16:43:58 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083844738 Alyssia amsafta https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083846539 Eggs are a natural emulsifier. This means that they help two or more ingredients come together that do not usually come together. An example of this is oil and water.]]> 2021-01-13 16:44:19 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1083846539 Tai https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1084372374 Keep eggs in the original carton that you bought, wash your hands after handling eggs, and wash dishes that had raw eggs inside of them before using those same dishes for something else.]]> 2021-01-13 18:25:03 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1084372374 Tai https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1084375335 Egg whites can make some of the best fluff because they have proteins that egg yolks do not contain, which is why angel food cake is so fluffy because they don't add egg yolks inside of the mixture.]]> 2021-01-13 18:25:41 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1084375335 Tai https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1084379457 Eggs are emulsifiers that help one liquid and another come together. They can help things come together such as oil and water.]]> 2021-01-13 18:26:33 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1084379457 Tai https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1084382831 Coagulation is when something solidifies, so when you put your knife in a finished product and it comes out clean, then it is finished baking.]]> 2021-01-13 18:27:16 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1084382831 Tai https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1084385894 An egg is a binding agent when put inside of a mixture, and it helps bind the other ingredients together because of a powerful protein. ]]> 2021-01-13 18:27:51 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1084385894 Maria F mgfotou1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1085067146 Binding mostly happens when the eggs are raw, but when cooked, it creates coagulation, and solidifies the whole thing. It basically makes ingredients stick together. If the eggs weren't there, it would fall apart.]]> 2021-01-13 21:15:06 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1085067146 Mia melullo3 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1088245850 When whisking eggs, you incorperate little bubbles of air into them. They provide the light , airy fluffiness to your cake. Egg whites are the best for fluffiness because they can get up to 8 times their original volume. They also provide stableness to your cake, so it doesn't shrink and flatten in the oven - unless on purpose. ]]> 2021-01-14 17:22:37 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1088245850 Kyla kmalhotra7 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1088250793 I learned that when you whisk egg whites, little air pockets form, and that is the foam. Foam is critical to make your cake rise while it bakes. It also provides structure to your cake. ]]> 2021-01-14 17:23:35 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1088250793 Harrison hpkepley1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1089207234 Emulsifiers are are important for things that don't want to mix, mix. Such as, oil and water. Eggs are natural emulsifiers so eggs make things mix.]]> 2021-01-14 20:38:59 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1089207234 Deb https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1091451552 Eggs can be used as binding agents to bind things together, such as the meat mixture in meatballs. Putting eggs in the mixture causes the whole mixture to bind more easily and not fall apart. ]]> 2021-01-15 15:01:23 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1091451552 Nitya https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1091467583 Store shell egg and liquid eggs at 40 degrees Fahrenheit, store shell eggs in case. Also store away from any foods with odor, and Rotate – First in/First out. Always wash hands with warm water and soap, use only clean and uncracked eggs, use clean, sanitized utensils and equipment. Don't mix internal eggs contents and shell, do not reuse a container that has been used with eggs and don't leave egg dishes at room temperature more than one hour.]]> 2021-01-15 15:04:46 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1091467583 Kevin https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1091532544 It is important to keep eggs in there carton and keep them in the refrigerator because if you don't the eggs go bad. You should also wash your hands while working with eggs, and any food.]]> 2021-01-15 15:18:32 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1091532544 Alyssia amsafta https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1091654961 Eggs have natural protein that include molecules that are bonded together. When eggs are placed above heat this disrupts the bonds. This then makes eggs go from a liquid/semi-liquid to a solid/semi-solid depending how long the eggs are kept above the fire.]]> 2021-01-15 15:45:21 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1091654961 Alyssia amsafta https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1091702627 Like in the Coagulation video this video explains how when eggs are placed near a source of heat the molecules bind more closely together or get disrupted from their original form, allowing the eggs to solidify. When eggs are placed into other foods, they allow those foods to solidify like them. For example, when eggs are placed into pancake batter, the pancakes will solidify like the eggs do. ]]> 2021-01-15 15:55:55 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1091702627 Neel https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1091758439 When you beat the eggs it adds air pockets it makes it foam up. Egg whites can expand up to 8 times because of their unique proteins
. ]]> 2021-01-15 16:07:34 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1091758439 Aditi G. asgoyal1_3 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1106541368 Coagulation is when something solidifies. Eggs coagulate when they are cooked. If your knife comes out clean, then you know the egg is finished cooking.]]> 2021-01-20 16:33:55 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1106541368 Lucas https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1114322329
Store them in your refrigerator in the carton you bought them in. They should be kept at a temperature of 40 degrees F or lower. Wash your hands before and after using eggs.]]> 2021-01-22 14:58:10 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1114322329 Estella https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1114344700 Eggs should be stored in the same carton you got them in and have the pointy side upside down. Wash your hands before and after handling raw eggs.]]> 2021-01-22 15:02:43 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1114344700 Alex https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326219404 eggs should be stored in a fridge and in their cartons. wash your hands after and before you use eggs]]> 2021-03-18 15:52:18 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326219404 Alex https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326222613 When you beat the eggs it helps them get air inside of them making them expand]]> 2021-03-18 15:52:53 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326222613 Alex https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326224691 Emulsifiers, that are in eggs, help things like water and oil combine.]]> 2021-03-18 15:53:16 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326224691 Alex https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326229466 coagulation is when something heats up solidifies. eggs coagulate when they are being cooked over the stove.]]> 2021-03-18 15:54:05 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326229466 Alex https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326234955 I learned that eggs have a lot of good nutrients inside of them, mostly good vitamins. I also learned that eggs have emulsifiers inside of them that's why they are a main ingredient in cooking. and another thing I learned is that eggs can expand up to 8 times]]> 2021-03-18 15:55:03 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326234955 Egg whites can expand up to 8 times their volume. apalekar2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326279231 2021-03-18 16:03:16 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326279231 Abir apalekar2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326300867 I learnt that eggs are a really good emulsifier to combine two different mixtures.]]> 2021-03-18 16:07:05 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326300867 eggs eschang2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326310291 When you mix eggs, you make little bubbles of air into them. They provide the light , airy fluffiness to your cake. Egg whites are the good for fluffiness because they can get up to 8 times their original size. They also provide strength to your cake, so it doesn't shrink and flatten in the oven.]]> 2021-03-18 16:08:43 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326310291 Abir apalekar2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326321574 Eggs coagulate if cooked on a stove.]]> 2021-03-18 16:10:48 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326321574 Abirr apalekar2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326337969 Eggs can solidify once cooked and bind different products and ingredients together.]]> 2021-03-18 16:13:43 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326337969 Katelyn V. https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326339429 You should always store eggs in their original containers in the fridge.  Always wash your hands before and after handling raw eggs.  Don't reuse a container if it has had a raw egg in it, always sanitize before re-using.]]> 2021-03-18 16:14:01 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326339429 An eggs white can become 8 times its volume cmsmith39_2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326351830 2021-03-18 16:16:14 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326351830 Alayna aaanwar11 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326352913 always keep our eggs in a carton you want to wash your hand well befor you use a egg and after. dont use cracked eggs that got cracked in the contaner]]> 2021-03-18 16:16:26 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326352913 Katelyn V. https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326361923 For cakes to rise, you need foam in it. When you whip eggs, it creates air pockets, which is the foam. You can usually only make foam with egg whites, and expand to a very large amount.]]> 2021-03-18 16:18:01 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326361923 Joyce https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326380125  I learned that eggs can be cooked in the oven.]]> 2021-03-18 16:21:18 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326380125 Ella https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326380144 When you get eggs from the grocery store you should always put them back in their original carton in the refrigerator. You also shouldn't let the eggs freeze. Also wash your hands before and after handling egg. Don't use eggs of they are cracked.]]> 2021-03-18 16:21:18 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326380144 Katelyn V. https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326384176 An emulsifier helps mix two un-mixable ingredients together. Egg yolks are a natural emulsifier. An example of this is oil and water.]]> 2021-03-18 16:22:02 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326384176 cmsmith39_2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326400619 eggs should be kept at a temp of 40f or lower.only take out the amount needed.you don't need to wash store bought eggs.]]> 2021-03-18 16:25:06 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326400619 Ella https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326405745 Eggs sometimes make the batter fomey and fluffy. like in angel food cake. Also, If you want a cake to rise adding in eggs is critical. Egg whites are better at creating foam because of their unique proteins.]]> 2021-03-18 16:26:03 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326405745 Lucas https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326434571 Eggs become semi-solid or solid when cooked. If your knife comes out clean your done.]]> 2021-03-18 16:31:03 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326434571 Lucas https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326443607 An egg is a emulsifier so it helps two liquids that usually don't mix, mix.]]> 2021-03-18 16:32:45 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326443607 Lucas https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326459346 Eggs have properties that allow them to bind foods together.]]> 2021-03-18 16:35:18 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326459346 Ella https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326462847 Emulsification happens when you mix to things that don't mix then they can become a stable solution. If you want to get water and oil to mix you have to use an egg. ]]> 2021-03-18 16:35:59 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326462847 A egg is a natural emulsifier. cmsmith39_2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326469733 an emulsifier makes to substances come together]]> 2021-03-18 16:37:14 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326469733 eggs become solid when they are cooked. cmsmith39_2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326475274 if a knife comes out clean the you are done cooking.
Eggs Coagulate if they get cooked in a stove]]> 2021-03-18 16:38:13 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326475274 eggs allow them to bind foods together. cmsmith39_2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326485532 2021-03-18 16:40:02 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1326485532 Evan https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329771275 always store your eggs in the inside shelf of your refrigirator. Eggs should be kept at a tempreture of 40 F or below, just make sure they don't freeze.Always wash your hands.]]> 2021-03-19 13:44:12 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329771275 Annabelle archang3 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329789890 To get that light, fluffiness of a cake you have to have foam in the batter. You need it it foam for it to rise. Meaning you can have the perfect light cake that you want. ]]> 2021-03-19 13:48:21 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329789890 Evan https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329791224 ALWAYS WASH YOUR HANDS BEFORE COOKING. The white of the egg can help you make something such as meatballs, cookies, meatloaf etc.]]> 2021-03-19 13:48:37 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329791224 Annie https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329804505 emulsifier is when you take two substances that don't usually go together come together and make them stable]]> 2021-03-19 13:51:29 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329804505 Evan https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329815277 REMEMBER TO ALWAYS WASH YOUR HANDS BEFORE COOKING. Coagulation can hold things together. When the folded molecules are heated bonds are disrupted and form into a semi-solid or solid.]]> 2021-03-19 13:53:47 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329815277 Evan https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329825293 An emulisifier is a substance that allows the suspension of one liquid into the other. Eggs can emulisifie or put together well on salsa's and such. Emulisifying is also used in custards and chocolate truffles.]]> 2021-03-19 13:55:59 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329825293 sonia https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329830912 The eggs act as a bonding material, and when the eggs heat up, they partly solidify or all of it solidifies. ]]> 2021-03-19 13:57:09 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329830912 Avni-Always make sure your eggs are stored in the cartons and at an appropriate temperature so they are not contaminated. Always wash your hands before and after toughing them, and make sure they aren't cracked when purchased https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329832486 2021-03-19 13:57:33 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329832486 Evan https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329840368 Foam is very important at making cakes because it helps the cake rise. Whites are more efficient at making cakes because of the uniqe protiens found in it. ]]> 2021-03-19 13:59:17 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329840368 Avni https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329854899 you need to make sure that if you want a fluffy result that rises without baking soda, you whip your eggs. By doing this it makes little air pockets that keep your cake fluffy, and help it rise]]> 2021-03-19 14:02:47 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329854899 Sudiksha snapolean https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329865401 When beating the egg whites together, foam is created. This foam is increbibly helpful in cakes because it helps it rise and retain its airieness. This is because of the air pockets that the eggs create, which allows it not to become dense. Egg whites are much more helpful than the yolks because of the unique protein found in them. ]]> 2021-03-19 14:05:15 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329865401 Ameena azafar5 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329871951 The nutrients in eggs especially in whites helps ingredients stick together. The egg is like an adhesive in recipes.]]> 2021-03-19 14:06:43 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329871951 Avni https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329873543 An emulsifier helps to mix two things that are hard to mix. Egg yolks work as a natural emulsifier.For instance, they can mix water and oil when added to them]]> 2021-03-19 14:07:04 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329873543 Haley https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329890122 In the mixing process the eggs don't mix. Only the Emulsification can actually mix the eggs together.]]> 2021-03-19 14:10:38 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329890122 Arushi https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329895849 a substance that encourages the suspension of one liquid into another so they form a stable solution. Oil and water don't mix. Egg yolks are a natural emulsifier.]]> 2021-03-19 14:11:54 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329895849 Avni https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329896272 Eggs can go from a liquid to a solid when cooked. This is called coagulation. For example, a fritata is liquid before baked. After it is a fluffy solid. You'll know the egg is cooked when your knife comes out clean. ]]> 2021-03-19 14:12:00 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329896272 Haley https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329900519 The thickness of the egg is the ideal for creating the foam. When you whip/beat the eggs it incorporates the foam which makes the cake rise.]]> 2021-03-19 14:12:52 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329900519 Avni https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329906708 I learned that when you mix an egg into another semisolid it willl bind the mixture like glue. The egg keeps the mixture together. For example, egg bind the meat for a meatball together. ]]> 2021-03-19 14:14:12 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329906708 Haley https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329913386 You know when your product is down when your knife comes out clean.]]> 2021-03-19 14:15:36 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329913386 Oscar https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329914071 You have to keep the eggs in their original box. Dont use eggs that are bad or cracked. Make sure to wash yourself and the materials that touched raw eggs. ]]> 2021-03-19 14:15:44 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329914071 Haley https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329927787 Binding usually happens when the egg is added in raw.But when the proteins in the eggs are heated they begin to coagulate or solidify causing the egg to turn from a liquid into a solid. ]]> 2021-03-19 14:18:39 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329927787 ncnicholus2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329942342 it is very important to keep the eggs in their carton, and to keep them cold to prevent it from rotting.]]> 2021-03-19 14:21:45 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329942342 Haley https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329945681 Always store eggs in their original carton on the end side of your shelf in your fridge. The carton keeps the eggs from picking up odors or other flavors from other foods.]]> 2021-03-19 14:22:26 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329945681 Joshitha jyarasani1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329958291 It is very important that we make sure that the eggs are kept in there carton. But not only that they should also be stored in the refrigerator. Furthermore you should be very careful with eggs because they are so delicate.]]> 2021-03-19 14:25:15 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329958291 ncnicholus2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329967980 Eggs expand, so to have it expand you need to beat it or whisk it. it has a chemical compound which makes it rise.]]> 2021-03-19 14:27:24 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329967980 spcerney2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329971308 Some cakes need foamed egg whites to leaven. Egg whites con foam up to 8 times there size. and when whisking certain food air pockets form and expand.]]> 2021-03-19 14:28:04 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329971308 ncnicholus2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329977090 as an example, oil and water dont mix because they are different densitys, and egg yolks are a emulsifier.]]> 2021-03-19 14:29:20 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329977090 ncnicholus2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329981583 when a project is done, your knife usually comes out clean, and has little effect on the product.]]> 2021-03-19 14:30:19 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329981583 Joshitha jyarasani1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329995469 Cakes need something called foamed eggs sometimes. This will help them leaven. Egg whites are whisked or mixed with an electric mixer until they foam up. Usually they become 6-8 times bigger than their original size. ]]> 2021-03-19 14:33:20 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1329995469 Brayden https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330024165 Always store your eggs on the inside shelf of your refrigerator. You don't have to wash eggs because they are already washed and sanitized. Once an egg is cooked, you should never leave the dish at room temperature for more than one hour.]]> 2021-03-19 14:39:36 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330024165 Ethan ecchristian2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330077814 You should keep eggs in their original carton. You should also always keep eggs in the refrigerator. ]]> 2021-03-19 14:51:23 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330077814 Ethan ecchristian2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330090242 When you whip egg whites air gets into them to help them foam up. They usually get 6-8 times bigger in size after the whipping process.]]> 2021-03-19 14:54:11 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330090242 Ethan ecchristian2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330095359 Emulsifying is when two substances that do not mix well get mixed after adding another substance. Natural emulsifiers are eggs, for example, oil and water doesn't mix, but if you add eggs, they will mix.]]> 2021-03-19 14:55:12 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330095359 rrhull11 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330104997 Keep eggs in the container they were bought in. Never let eggs freeze. When separating egg whites and egg yolks, its okay to have some white in the egg yolk bowl; but it is never okay to have yolk in the egg white bowl.]]> 2021-03-19 14:57:25 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330104997 Ethan ecchristian2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330107104 Coagulation is the process of something getting cooked and solidifying. To know if an egg has coagulated you can put something like a fork or knife in and if it comes out clean, it has been properly cooked.]]> 2021-03-19 14:57:56 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330107104 Ethan ecchristian2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330113611 When eggs get cooked they solidify, so if you add one or two eggs to a cake, it helps the cake solidify and stay together.]]> 2021-03-19 14:59:22 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330113611 rrhull11 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330116080 When you whip or beat eggs, in incorporates little air pockets which is critical to making the cake rise. ]]> 2021-03-19 14:59:56 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330116080 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330116965 That to always put the eggs  in the container they were bought in. Do not keep the eggs without it's container in the refregerator. Never let the egg yolk into egg whites.]]> 2021-03-19 15:00:09 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330116965 Adit R. https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330124554 Keep eggs in the original container they were bought in. Don't leave the eggs in the refridgerator with it's original container. you shouldn't let eggs freeze.]]> 2021-03-19 15:01:50 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330124554 rrhull11 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330127328 Water and oil don't usually mix, but when they do, they become a stable solution. An emulsifier is a substance that encourages the suspension of one iquid into another. We need an emulsifier to mix together water and oil.]]> 2021-03-19 15:02:27 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330127328 Rishik rrmudireddy2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330132424 You should always leave eggs in the carton. You should never put plain eggs into the fridge without the carton. When you separate eggs, it is okay to have white in the yolk bowl, but not okay to have yolk in the white bowl.]]> 2021-03-19 15:03:35 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330132424 Lakhi https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330134100 When an egg is cracked its nutreints go into whatever mixture it is in. Whe the egg is cooked, it becomes a solid which then solidifies whatever its in and becomes a binding agent.]]> 2021-03-19 15:03:59 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330134100 Adit R. https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330136124 Eggs can rise up to 8 times there size. All you need to do is whip or beat or stir them. This makes the pastry or baked good rise when you add eggs.]]> 2021-03-19 15:04:27 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330136124 Adit R. https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330141688 An emulsifier is something that makes two things mix that don't normally mix, mix. Water and oil don't mix. But when they do, they create a stable solution. We need an emulsifier to create this.]]> 2021-03-19 15:05:38 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330141688 Rishik rrmudireddy2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330142690 Egg whites can expand to 8 times their size when you whip/beat them. When you beat eggs, air pockets are put or incorporated into the egg which makes it puff up. That is why most pastries rise when you put eggs in them.]]> 2021-03-19 15:05:52 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330142690 Adit R. https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330150270 When something coagulates it means it soldifies when heated. Eggs coagulate over the stove. If you stick a knife in and it comes out clean, your egg has coagulated.]]> 2021-03-19 15:07:42 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330150270 Rishik rrmudireddy2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330153454 Usually oil and water don't mix, but when you add eggs they will. Eggs are a natural emulsifier, which will make 2 substances that do not mix and mix them. For example oil and water.]]> 2021-03-19 15:08:24 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330153454 shreya https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330154268 the natural protein in an egg consists of complex, folded and coiled individual molecules that are bonded together.but when you heat the the bonds are disrupted causing the egg to change from a solid to a semisolid or solid resulting in coagulation ]]> 2021-03-19 15:08:36 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330154268 Adit R. https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330159762 When you put a liquidified egg into a mixture it holds it together. This is because when it has certain properties. When the egg gets cooked, it hardens and keeps together the mixture which is now a tasty tasty pastry!]]> 2021-03-19 15:09:49 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330159762 Rishik rrmudireddy2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330160279 Coagulation is when some sort of semi sold or liquid gets cooked and becomes a solid. An egg can coagulate, because when you cook a raw egg, you get an omelet. If you want to know when your ingredient has coagulated, stick a fork in it, and if it comes out clean it is finished.]]> 2021-03-19 15:09:56 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330160279 Aspen AspenReiner https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330160561 Eggs act as the main binding ingredient when cooking or baking with it because of it solidifies when being cooked, despite starting a liquid.]]> 2021-03-19 15:10:00 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330160561 Rishik rrmudireddy2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330172867 An egg is a binding agent, because it can pull things together, like when you coagulate an egg and add onions to it, the onion stick to it when coagulating. How this works is, when the egg is raw, the items you want to bind together will be on top, but when they are coagulated, they will all stick together. This is how an egg is a binding agent.]]> 2021-03-19 15:12:45 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330172867 Adi https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330203369 Coagulation is the process where heat adds energy to a substance, rearranging its molecules into a more solid form. Eggs coagulate under heat. If coagulated properly, a knife going through the dish should come out clean, indicating solidness.]]> 2021-03-19 15:19:26 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330203369 Owen https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330205073 You always want to keep the egg in its box. Also never reuse bowls that had egg in it. Always keep the egg 40oF in your refrigerator.  ]]> 2021-03-19 15:19:49 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330205073 Parik ppuranam11 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330210443 When you are seperating an egg, make sure that you have an egg seperator with you. You would want to crack the egg into the egg seperator, then you can put the egg yolk into a bowl. A whole egg will set between 144 and 158 degrees f.]]> 2021-03-19 15:20:56 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330210443 Owen https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330225546 When you whisk your eggs it leaves air bubbles that make it rise. Egg whites rise better than yolks because of the protein in the egg whites.Egg whites can expand 8 times it's volume. ]]> 2021-03-19 15:24:05 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330225546 Parik ppuranam11 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330228566 Egg whites are key to having a cake rise when you are baking them. The batter can rise up to 8 times the normal size if you encorporate eggs into it.]]> 2021-03-19 15:24:42 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330228566 Annie https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330239324 Always put the eggs back in the original carton to keep them away from odors or flavors. Keep everything clean by washing your hands, and always using clean products. When separating eggs, it is best to use an egg separator. When preparing your eggs, use the right temperature, so the eggs turn out perfect.]]> 2021-03-19 15:26:55 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330239324 Owen https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330240867 Egg yolk can mix things that don't normally mix mix. Also it makes it taste different. It will make it creamy and fatty. ]]> 2021-03-19 15:27:14 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330240867 Parik ppuranam11 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330241028 Usually, if you mix water and oil together, they won't bind, but to actually blend them together, yyou need an emulsifier. Eggs are commonly used for that purpose. If you put an egg into the mixture, then everything will blend together.]]> 2021-03-19 15:27:16 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330241028 Parik ppuranam11 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330252305 When you first mix an egg, it will be a liquid, but when you heat it up to high temperatures it sets. this works with anything relating to eggs. the mixture fluffs up when you are cooking it, thus giving you a really fluffy end result.]]> 2021-03-19 15:29:35 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330252305 Owen https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330263855 When you heat the bonds it will get messed up. It will then change to a solid. The protein in a egg has complicated molecules. ]]> 2021-03-19 15:31:55 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330263855 Ashley Chen https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330279046 Usually people say that oil and water don't mix, but you can make them mix with an emulsifier. An emulsifier is a substance that makes two or more things that don't usually go together, go together. Egg yolk is a good example of an emulsifier. ]]> 2021-03-19 15:35:02 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330279046 Nate Haskell https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330290741 When using eggs, only set out the amount that you need. Make sure that you wash your hands when you are handling eggs. Also, refrigerate eggs to store them. Another thing that you should do is to not leave cooked eggs at room temperature for over an hour.]]> 2021-03-19 15:37:28 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1330290741 Ryan rvkong1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1340191929 Eggs have more specific handling requirements than most other foods - they can contain foodborne diseases like salmonella, meaning that eggs have to be cooked before eating. They also have to be handled in a clean environment, like washing your hands before. When you need to separate eggs, it's fine if a little bit of white gets in the yolks, but it's not good for a little bit of yolk to mix with the whites. ]]> 2021-03-22 21:05:11 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1340191929 Anthony https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1340314233 store below 40 degrees Fahrenheit. cooking eggs kills bacteria. if you need to separate eggs, its fine if there is egg white with the yolk but not if there is egg yolk in the egg white. ]]> 2021-03-22 21:54:04 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1340314233 Ella https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343624488 The natural protein's in eggs are consists of complex monocles. When you cook the eggs the liquid becomes more solid, the result of this is coagulation. The egg can also coagulat with other ingredient's too.]]> 2021-03-23 15:44:20 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343624488 Cady cajorstad1_1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343712877 Always leave eggs in carton and put in fridge. So they won't smell or flavors from others food. They should be kept at the 40 degree but never freeze. Always wash hands before and after handling raw eggs.]]> 2021-03-23 15:59:04 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343712877 Ella https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343717928 Eggs can bind together because of the protein in eggs.]]> 2021-03-23 15:59:58 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343717928 Gavin gdbilik3 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343726576 When you are cutting your food that you have just made and your knife is clean. This shows your food is ready to eat. When you first mix an egg it will still be a liquid but if you heat it up it will become more solid.]]> 2021-03-23 16:01:27 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343726576 Abby aakruger1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343833697 I learned that the proteins in eggs help to bind things together and make them more solid. For example, when you are making scrambled eggs it turns from a liquid to a solid because of the binding.]]> 2021-03-23 16:19:20 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343833697 Anika aakamath2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343866380 When we add eggs into our mixture, the protein helps add shape to the food. Binding initially happens when the egg is added raw. When the proteins in the egg are heated, they begin to coagulate or solidify.
This causes the egg to turn into a sold or semi-solid from a liquid. ]]> 2021-03-23 16:24:55 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343866380 Mia mly22 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343904291 The protein in eggs help ingredients stick together. When Chef Robert adds the egg into the meat mixture, the protein helps hold its shape. Foods like cookies, meat loaf, and bread pudding also benefit from the binding properties of the egg.]]> 2021-03-23 16:31:19 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1343904291 Sophia sgpandya https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1345213720 You should keep eggs in the carton and always wash your hands after handling eggs. Keep them in a cold environment, but don't let them freeze.]]> 2021-03-23 21:05:28 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1345213720 Maria Biggers https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1345521592 Egg whites are perfect for making foam for making cakes rise because of the proteins in the whites. Foam is important to makes cakes rise and make them fluffy. Eggs can make more foam than any other food.]]> 2021-03-23 23:30:45 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1345521592 Zhanghe Xu https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1345708242 If you want a cake to rise while baking, you will need foam to form in the batter. This happens when you beat eggs and create air pockets in the mixture. Egg whites are also more ideal for creating foam than egg yolks because of the unique proteins in the eggs whites. (That's why some recipes call for you to separate the white and the yolk!) The egg white is also responsible for keeping the structure of the cake.]]> 2021-03-24 00:46:14 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1345708242 Nathan nhho4 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1345835240 Coagulation is the result of an egg heated to a high temperature resulting in a solid from coagulation. This helps the mixture baked into a fluffy result because of the high heat.]]> 2021-03-24 01:30:55 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1345835240 Kristen https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1347985081 Foam is what helps cake rise, and eggs are what do that when baking a cake. Egg whites are the best natural food to use help the cakes rise. They can rise to up to 8 times their volume when whipped. ]]> 2021-03-24 13:54:49 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1347985081 Connor cyao17_2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1348302762 Coagulation is the natural protein in an egg that consists of complex, folded, and coiled individual molecules that are bonded together]]> 2021-03-24 14:49:18 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1348302762 Nathan Le ntle6 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1349109588 Store eggs in their original containers in the fridge.  Wash your hands before and after handling raw eggs.  Don't reuse a container if it has had a raw egg in it. Always sanitize before reusing.]]> 2021-03-24 17:12:11 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1349109588 Nathan Le ntle6 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1349114969 When you beat egg whites it incorporates air pockets making it foam up. Egg whites are better at creating foam because of their unique proteins. Egg whites can expand up to 8 times their volume. ]]> 2021-03-24 17:13:08 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1349114969 Nathan Le ntle6 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1349117128 Emulsifier is a substance that encourages the suspension of one liquid into another so they form a stable solution. Egg yolks are a natural emulsifier. ]]> 2021-03-24 17:13:33 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1349117128 Nathan Le ntle6 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1349119898 If your knife comes out clean that means your product is done. Eggs coagulate when cooked. The natural protein in an eggs consists of different molecules and bonds but when you heat them the bonds are disrupted which causes coagulation. ]]> 2021-03-24 17:14:04 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1349119898 Nathan Le ntle6 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1349123095 When an egg is cracked, and put into the mixture, the proteins are liquid. This sort of acts like a glue, and keeps the mixture together. And when the mixture is cooked, the proteins solidify, making the mixture solid]]> 2021-03-24 17:14:40 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1349123095 Mila https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1353649761 If you beat or whip eggs the eggs can become 8 times there volume. Making them the largest possible food foam. Egg whites are good at creating foam because there proteins.]]> 2021-03-25 16:02:19 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1353649761 Mila https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1353651324 You should always store eggs in their original containers in the fridge.  Always wash your hands before and after handling raw eggs.  Don't reuse a container if it has had a raw egg in it, always sanitize before re-using.]]> 2021-03-25 16:02:35 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1353651324 Mila https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1353653220 An emulsifier helps mix two un-mixable ingredients together.  Egg yolks are a natural emulsifier.  An example of this is oil and water.

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]]> 2021-03-25 16:02:55 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1353653220 Mila https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1353655138 When you heat the bonds it will get messed up. It will then change to a solid. The protein in a egg has complicated molecules.   ]]> 2021-03-25 16:03:16 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1353655138 Mila https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1353656531 An egg is a binding agent when put inside of a mixture, and it helps bind the other ingredients together because of a powerful protein. ]]> 2021-03-25 16:03:32 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1353656531 Connor O https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1353859170 Emulsification is a substance that encourages liquids to mix together. Like water and oil. Eggs have Emulsifcation]]> 2021-03-25 16:39:38 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1353859170 Joshitha jyarasani1 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1354842016 When something coagulates it solidifies. Eggs coagulate when they are boiled. Eggs have a lot of protein in them. ]]> 2021-03-25 20:07:28 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1354842016 Charlotte https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1355086213 Eggs when whipped or beaten can expand up to 8 times their size because of the amount of air bubbles incorporated into them. Eggs are good at foaming for many reasons, the main one being that they're packed with nutrients and proteins.]]> 2021-03-25 21:33:56 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1355086213 Melody mohu4 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1355366863 Eggs are highly nutritious, with egg whites containing high amounts of protein and nutrients, resulting in large quantities of foam when beaten. Eggs are capable of expanding up to 8 times their original size due to the amounts of air trapped within the egg white, forming bubbles and thus creating "foam".]]> 2021-03-26 00:04:58 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1355366863 Parker https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1355754309 Proteins from the eggs help foods hold its shape. When proteins of raw eggs heat, they begin to solidify, causing the egg to turn into a solid. The eggs hold substances together.]]> 2021-03-26 02:25:11 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1355754309 Rui rqin2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1355920851 Always put eggs back in their original container. This prevents cross-contamination. Don't reuse a container if it had a raw egg in in, only use it after sanitizing. ]]> 2021-03-26 03:40:05 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1355920851 Rui rqin2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1355923582 Beating egg whites make them rise up in a fluffy foam that keeps its shape. This is important as it helps the cake or bread retain moisture and form air pockets. The foam is achieved because of the unique proteins in the egg white.]]> 2021-03-26 03:41:29 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1355923582 Alex alrorvick1_2 https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1357397461 Eggs are used in things like meats or dough because of how it binds things. It binds things because of the proteins in it.]]> 2021-03-26 14:29:45 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1357397461 Giselle Mills https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1357645765 Eggs should always be kept in there original container, to keep away food odors and moisture loss. You should always see if your creation reached 160 degrees Fahrenheit so all salmonella has been killed off. Do not use the same container that has already had a raw egg in it. ]]> 2021-03-26 15:20:37 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1357645765 Giselle Mills https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1357675915 When you beat egg whites it allows air to enter making it foam up. Egg whites are better at creating foam because of their unique proteins that keep it from deflating. Egg whites can expand up to 8 times there volume. ]]> 2021-03-26 15:27:03 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1357675915 Giselle Mills https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1358658054 Emulsification is when two substances that do not mix mix together with an emulsifier. An emulsifier allows these two substances to mix together. Egg yolks are natural emulsifiers. ]]> 2021-03-26 19:18:53 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1358658054 Giselle Mills https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1358674146 If your knife comes out clean your creation is done. Eggs coagulate when cooked forming a solid product. The natural protein in an eggs consists of different molecules and bonds. When you heat them the bonds are disrupted, causing coagulation. ]]> 2021-03-26 19:24:00 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1358674146 Giselle Mills https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1358691645 I learned about how an egg can bind other food products to solidify it. This happens because the egg is being cooked and it changes to a semisolid to solid. It can also be used as a binder, not letting the food crumble from the slightest bit of pressure.]]> 2021-03-26 19:30:02 UTC https://padlet.com/lveronico1/zzc1hvlktujpewel/wish/1358691645