The Culinary and Biological History of the Egg
The biology, chemistry, and 4,000-year culinary history of nature's most versatile protein package
Members only · $15 a month
The egg is a self-contained biological engineering marvel: two distinct hydrocolloid systems, albumen and yolk, each with its own proteins, denaturation thresholds, and culinary chemistry. From the molecular mechanics of coagulation and foam formation to the nineteenth-century breeding mania that built the modern poultry industry, this module traces the egg from hen's oviduct to soufflé, custard, and thousand-year-old pidan.
- Egg Biology & Structure
- Molecular Coagulation Chemistry
- Poultry History & Industrialization
- Custards, Creams & Foams
- Preservation & Alkaline Curing
- Culinary Technique & Safety
The guides, flashcards, quiz, audio, video and study materials in this module are for members. Membership is $15 a month, plus any sales tax that applies, with a free first week. Cancel online, any time, in one click.