DIET 4415 Chapter Notes - Chapter 6: Egg White, Candling, Emulsion
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The purpose of this lab was to compare fresh eggs to old eggs to evaluate their differences in quality over time. The students were also asked to compare different cooking methods of eggs, and to compare how each recipe turned out using fresh eggs compared to old eggs. The student finally were asked to evaluate and practice different techniques applied to eggs, such as stirring or beating, and how these techniques will affect the product"s outcome (xanedu). Refer to attached page from the lab manual. In exercise 1, the students were asked to use the candling method to determine the quality of the two different eggs: new and old. The candling method is used on eggs in which a candle or a flashlight is held up to the eggs while they are still in their shell. The light allows the viewer to look through the shell.
