This experiment will explore the best way to create a perfect soft-boiled egg.
-Does the boiling method affect the quality of a soft-boiled egg?
-What factor does time play for a soft-boiled egg?
Anyone who has tried to make a soft-boiled egg knows how difficult it is to perfect. Cooking time, temperature, and cooking methods all play a factor. Experimenting with soft-boiled eggs shows how heat interacts with fats and proteins. Once you’ve mastered the soft-boiled egg, your whole family will thank you!
- Several dozen eggs
- Pot with lid
- Stove range
- Bowl filled with ice and water
- Meat thermometer
- Take eggs out of refrigerator, and fill the pot with water, cover it, and bring it to a boil.
- Once the pot is boiling rapidly, carefully place an egg in the pot with a spoon. Leave the pot uncovered.
- Set the timer for two minutes. Once the timer goes off, remove the egg from the water and place it in the bowl filled with ice and water.
- Leave the egg in the spoon for 1 minute, and dump out the water in the pot.
- Take the egg out of the bowl and place it on a plate. Poke the meat thermometer into the egg so it reaches the center. Record the temperature.
- Place a book beneath the plate so it is at an incline. Cut the egg in half, letting the yolk drain. Measure how far the yolk runs with the ruler.
- Measure the width of the solid white. Note colors of yolk and viscosity of yolk and white.
- Repeat steps 2-8 for two more eggs.
- Repeat steps 2-8 for two more eggs, but increase the boiling time to 4 minutes.
- Repeat steps 2-8 for two more eggs, but increase the boiling time to 6 minutes.
- Fill the pot with water again, cover, and bring to a boil.
- Once the pot is boiling, carefully lower an egg into the water. Cover the pot with the lid. Turn the heat off.
- Set the timer for 2 minutes.
- Repeat steps 5-8.
- Repeat steps 12-15 for two more eggs.
- Repeat steps 12-15 for two more eggs, but increase the steeping time to 4 minutes.
- Repeat steps 12-15 for two more eggs, but increase the steeping time to 6 minutes.
- After dumping out the old water, fill the pot with more water and put an egg in. Cover and bring the water to a boil.
- Once the water is boiling, set the timer for 2 minutes.
- Repeat steps 5-8.
- Repeat steps 19-21 for two more eggs.
- Repeat steps 19-21 for two more eggs, but increase boiling time to 4 minutes.
- Repeat steps 19-21 for two more eggs, but increase boiling time to 6 minutes.
- Analyze the data. Which cooking method produces the ideal soft-boiled egg? What effect did each cooking method have? How might this be explained in chemical terms?
Concepts: viscosity, protein, heat