Eggs
Egg Nutrition: Protein Quality, Choline, and Cholesterol Context
Eggs provide high-quality protein and choline, while cholesterol concerns depend on individual risk context.
BeginnerEgg Science: How Heat, Acid, and Beating Change What Eggs Do
Eggs coagulate, emulsify, foam, and bind. Four completely different functions driven by distinct chemistry. Here's how each works and what goes wrong when it fails.
BeginnerHow Meringue Works: The Protein Foam Science Behind Perfect Peaks
How meringue forms, why fat ruins it, what cream of tartar actually does, and the difference between French, Swiss, and Italian meringue explained.
IntermediateProtein Denaturation: What Actually Happens When You Cook an Egg
Protein denaturation is what happens when heat, acid, or mechanical action unfolds protein molecules, turning raw eggs solid, making meat firm, and setting yogurt
BeginnerRaw Eggs: What's the Actual Risk and When Should You Worry?
About 1 in 20,000 eggs carries internal Salmonella. Here's how to calculate the actual risk, who should worry, and when pasteurized eggs make sense.
BeginnerSalmonella in Food: Sources, Symptoms, and How to Prevent It
Salmonella causes 1.35 million US infections yearly. Learn where it hides, why eggs are a special case, and the temperatures that kill it.
BeginnerWhy Custard Thickens: Egg Proteins and the Science of Creamy Texture
How eggs thicken custard, why custard curdles, what a double boiler actually does, and how starch changes pastry cream. The full science of custard texture.
Intermediate