I’ve been doing more egg experiments this time with egg whites.
Have been using Liquid Egg white to save wasting so many eggs as there have been lots of tests to do.
The advantage of using Liquid Egg is that I can measure the egg white to use to experiment. My egg whites from eggs measured different amounts in millilitres so I had to beat some together then measure the same amount for experiments.
Use my book Food Science You Can Eat for more help
Love Food Love Science have an excellent website showing egg white foam experiments and the science behind egg white foam formation.
Protein foam formation shows how additives affect the stability of egg white foams.
The age of an egg affects its foaming ability and you can see the IFST.org tests here.
What whisk to use? I found that electric whisks were best to get a fair test for experiments as you can time the whisking time and level of whisking.
You can find the tests for gluten and bread, gluten and pasta and egg whites in our resource Food Investigations NEA 1
I used The Nutrition Program to present the results of the tasting. This is how it is done.
Click My Recipes and name one as Mini meringue test
Put in the basic meringue recipe in Ingredients.
I’m testing to see what happens when I add oil, vinegar and cream of tartar to egg whites.
Go to Star Profile.
For each Taster put in oil, vinegar and cream of tartar.
Then think of Descriptors for sensory appraisal – your tasting work.
I’ve chosen crisp, sweet, chewy, light foamy
Then tasted the meringues and given each a mark out of 5 where 0= not and 5= very.
This is a new function added for NEA 1 test – Click Hide Rating.
I can now see the Star Profile with each meringue tasted.
Then I can write my Evaluations.
Then Download as JPG.
Full marks I hope!!