3 posts total
Why oil and acid separate, how egg yolk binds them. The lecithin chemistry of mayonnaise, causes of breaking, oil choice and safe storage rules.
Is the egg really stale? How does the water test work, what does the bloom layer on the shell do, room temperature or fridge? A concrete storage guide comparing USDA, FDA, and EU practices.
The same egg, seven different results. From rafadan to sahanda to omelet, each method has its own time, temperature, and secret. A practical guide to egg chemistry.