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Eggstra Opportunities

Posted April 01, 2013 12:00 AM by Chelsey H

See what I did there? For many people, the Monday after Easter is covered in basket lining and hard-boiled colored eggs. So today I'm going to give you some fun egg facts to amaze your friends and family.

An egg is composed of eight different components as seen in the image. An egg shell is covered with as many as 17,000 tiny pores and is made almost entirely of calcium carbonate (CaCO3) crystals. Air and moisture can pass through the pores but the outermost layer helps keep out bacteria and dust. Between the shell and the egg white are the outer and inner membranes. These layers are made partly of keratin. They are very strong and protect against bacteria. The air cell forms when the contents of the egg cool and contract after the egg is laid. Fun Fact: The air cell accounts for the crater often seen at the end of a hard-cooked egg. The albumen, also known as the egg white, is composed of four alternating layers of thick and thin albumen, which contain 40 different proteins. The yolk contains less water, more protein, some fat, and vitamins and minerals such as iron, vitamin A, vitamin D, phosphorus, calcium, thiamine, and riboflavin. The yolk is a source of lecithin, an effective emulsifier.


Egg whites contain a high amount of protein, which change form when they are heated, beaten, or mixed. The proteins in an egg white are globular proteins, which are long protein molecules that are twisted, folded, and curled up into a spherical shape. Weak chemical bonds keep the protein curled and it floats in the surrounding water. As an egg is heated, the egg white proteins are agitated and the bonds keeping the protein curled begin to break. New chemical bonds form between the long proteins. After enough agitating, the proteins form a network of interconnected proteins and the water is captured and held in the protein web. Fun Fact: if you leave the egg at a high temperature too long, too many bonds will form and the egg white will become rubbery.

Image Credit:

While they aren't relevant to the day after Easter, raw eggs can do some really cool stuff too. Egg yolks, which are largely made of fat and lecithin, are responsible for binding ingredients together and emulsifying sauces such as hollandaise. An emulsion is used when you want an oil-based and water-based liquid to mix together. Egg whites provide strength and stability to baked goods. A beaten egg white can increase to eight times its volume. This happens as air bubbles are added to the unfolded proteins. Egg white proteins contain both hydrophilic and hydrophobic amino acids. When the protein is curled up, the hydrophobic amino acids are packed in the center, but as they are beaten the protein uncurls so the hydrophilic parts can be mixed with the surrounding water. Once the proteins uncurl, they bond with each other, creating a network that holds the air bubbles in place.

(How much do you want to bet he's already had a sip of one of those cups?) Image Credit:

So did I amaze you? No…OK, well I hope I at least taught you something. If you want to be amazed, check out some of the links below as you're eating your egg salad sandwich!

Stupid Egg Tricks (including, but not limited to, a pickled egg, egg in a bottle, and secret message eggs)

How to make perfect hard boiled eggs

How to tell if an egg is raw or hard boiled

Post - Easter Meals

Cool things made from egg cartons

100 Ways to Crack an Egg

Fun and Easy Egg Experiments

Exploding Egg


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Join Date: Mar 2007
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Re: Eggstra Opportunities

04/01/2013 4:37 AM

How eggsciting....Appreciate the eggstra effort....Not eggzactly new stuff though....but a rather eggstensive list of facts....I'll be eggzamining some of these recipes...

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In reply to #1

Re: Eggstra Opportunities

04/01/2013 10:42 PM

Are you trying to egg him on? I hope not as this can be quite eggsasperating...

I suppose it's all white if the yokes on him!

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In reply to #2

Re: Eggstra Opportunities

04/02/2013 7:34 AM


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Re: Eggstra Opportunities

04/02/2013 9:30 AM

And, with ALL of those fats, lecithin, and proteins, having both hydrophilic and hydrophobic amino acids... *one day*, SURELY, one unsuspecting baker somewhere will combine just the right amounts of other ingredients (carbohydrates, etc), and subject the ensuing mass to *just the right temperatures* ('energy-of-formation'), and THUS, eggsacerbate the evolution/creation debate by becoming the first 'Convection-oven-Granpa'...

sorry , couldn't help it...!


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Re: Eggstra Opportunities

04/02/2013 9:48 AM

I'd like to add something eggstra. My daughter told me that you can scramble a hard boiled egg (head tilt). She got this off the internet somewhere.

Place a raw egg in the sleeve of a shirt/sweatshirt. Hold the ends and twist up the middle where the raw egg is. Pull out on the ends of the sleeve briskly, allowing the middle of the sleeve & the egg to rapidly unwind. She says you may have to do this a dozen times or so to scramble the raw egg. Then boil it as usual and once you crack it open it should be all yellow & scrambled. I haven't tried this yet but am curious enough to try it soon.

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