3. The science behind the shell
To cook eggs properly, you need to understand what they contain:
Shell: A protective and porous barrier.
Egg white: Consists of 90% water and protein, which coagulates and becomes opaque when exposed to heat.
Egg yolk: A nutritious ball of lipids, proteins and emulsifiers, held together by a delicate membrane.
Heat denatures egg whites: they unfold and fuse together, forming solid structures. This is why soft-boiled eggs become hard. However, overheating causes the whites to shrink excessively, causing moisture loss and a rubbery texture.
The yolk membrane is surprisingly elastic, but be careful not to puncture it, fry it too quickly, or flip it violently, or it will crack. Patience is key.
