What happens to eggs when we cook them? (with Jason Cress)
#071
It's time to crack into one of life's great mysteries: eggs. So what happens when we cook them?! How do they go from clear goo to white jiggle? This is a question we received long ago, and with topics this serious, we don't yoke around. So we waiting until we could bring in an eggsperienced egg chef, Jason Cress, to figure out this topic with us. In Jam's opinion, Jason's insight on the topic of eggs just can't be beat. We know many of you guys may be busy with some (hopefully safe) version of Thanksgiving, but despite the holiday we couldn't pass on the chance to shell out another episode for you guys, especially for our friends around the world, who are just experiencing a regular ol' Thursday today. Well without further ado, let's ap-poach this mystery together.
How to start a podcast. <- Check this out if you've got a podcast idea you want to make happen!
References from this episode
- Biochemistry Garret & Grisham Fourth Edition
- https://pubs.acs.org/doi/pdf/10.1021/acs.jchemed.6b00319
- https://www.nature.com/scitable/blog/scibytes/why_do_eggs_hardboil/
- https://askabiologist.asu.edu/activities/breaking-proteins
-
https://chicagoacs.org/articles/126
Find us on Instagram, Twitter, and Facebook @ChemForYourLife.
Email us at chemforyourlife@gmail.com
And check out our chill, simple little website at https://chemforyourlife.transistor.fm/
And seriously, we love using Transistor. Check it out to be sure your podcast makes a bang.
- Julie S.
- Heather Ragusa
- Autoclave
- Chelsea Morelos
- Dorien Vdb
- Scott Beyer
- Jam Robinson
- Jessie Reder
- Ciara Linville
- J0HNTR0Y
- Jeannette Napoleon
- Cullyn R
- Erica Bee
- Elizabeth P
- Sarah Moar
- Rachel Reina
- Letila
- Katrina Barnum-Huckins
- Suzanne Phillips
- Nelly Silva
- Venus Rebholz
- Lyn Stubblefield
- Jacob Taber
- Brian Kimball
- Emerson Woodhall
- Kristina Gotfredsen
- Timothy Parker
- Steven Boyles
- Chris Skupien
- Chelsea B
- Avishai Barnoy
- Hunter Reardon
