Baking with Sammy! -The Chemistry of Eggs pt 1
By gabsmou, Updated
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Oh, hi there. It's such a pleasure to have you here with me again. This week I have a very special friend coming to visit me.
My best friend, Caitlyn and her mother,Tara are coming to dinner. Now Tara has very special dietary needs. She is allergic to many foods including eggs.
Eggs are an important ingredient in many different foods. This can be challenging especially when baking.
Now, Caitlyn's favorite desert is chocolate chip cookies. This usually requires eggs making it unsafe for Tara to eat. Can you imagine never being able to eat chocolate chip cookies again!! I know I can't.
Luckily, I'm studying chemistry at school and I know from Grandma, that eggs serve to level, bind, and moisten when used in baking.
Egg yolks contain a substance called lecithin. Lecithin is a fatty substance that has hydrophilic and hydrophobic properties allowing oil and water to combine together. This gives baked goods a richness and moistness. It also acts as an emulsifier, or thickening agent.
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