What happens to an egg when it’s cooking?

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June 7, 2019

My kids asked me this week, “Why is an egg white clear?” They followed that question up with another, “Why does an egg turn white when it’s cooked?” Great questions!

So, I researched.

It turns out that when an egg white (or albumen) is raw, it’s made of very long chains of proteins that are balled up in complex arrangements. These proteins are suspended in water. There are about 1,000 water molecules for each protein molecule. This gives raw egg white its clear appearance and gelatinous texture.

However, when an egg is heated, those proteins uncoil, get broken up, and re-bond. It forms something like a mesh of protein. This is what makes it white with a rubbery texture once cooked.

This chemical reaction not only changes the appearance of the egg, it also makes the proteins and many of the nutrients easier to digest. Your body has less work to do breaking things down. Pretty neat.

It’s been said that there are 100 ways to cook an egg. Hard boiled, soft boiled, poached, sunny side up, over easy, scrambled, quiche, custard, deviled, baked. I could go on and on.

My kids like eggs in basically any form. However, I always like to toss a little fun into eating. An easy and fun egg recipe is Egg in a Nest.

Take a slice of bread and cut a round hole in the middle. You can use a proper cookie cutter, the top of a glass, or a plain old knife.

Heat a pan on medium heat with some butter, ghee, or lard. Lightly toast on side of the bread. Then, flip with a spatula.

Crack the egg into the hole. Let it cook until the egg white is white and almost cooked (yup, those proteins are breaking down). Flip to finish cooking, leaving a runny yolk.

Serve with some bacon or breakfast sausages and a small bowl of seasonal fruit.

Eggs

Cooking

Ugh greenwashed labels. What does it take to get ___ on a label anyway?

Not a fan of the confusing, greenwashed labels in store? Yea, me too! And it's especially real for me, because I'm responsible for getting our labels approved with the "powers that be". Here's a little story with a big inside scoop... I made new labels for our bone broth a little while ago. It didn't go as smoothly as planned. Why? I put the little icons about our farming practices on them. They look like this: Yup, despite being 100% accurate and true, they were denied!! We're not allowed to put those statements on our food labels. So, I asked the USDA guy, "What would it take to get those claims on the labels, anyway?" The answer was kinda shocking. First off, there's some guidance on wording. Silly technicalities in my opinion. For example, you can't use the term "No Spray" but you can say "Produced without the use of synthetic pesticides." Or another example is that you can't say "No Routine Antibiotics or Vaccines" but you can say "Raised without routine use of antibiotics or vaccines." Second, the processor needs to update their documents to provide traceability. In other words, they need to document how they make sure the bones for our bone broth don't get mixed up with bones from other farms. I mean, this is pretty simple, especially with small batch foods like ours. But the documentation needs to be meticulous. Drafting it in government-approved language can be time consuming and/or costly. And lastly, once you get the wording and process right, you need proof. This was the real shocker for me: Want to know what proof would suffice for all the claims above? A 2-3 sentence affidavit (AKA a super short letter) signed by all farmers that supply us. That's it!? This lead me to a bunch of questions: What if a company submits a letter from one farmer but actually has other farmers that supply them, too? What if a company changes farmers? Will they submit new letters?What if a company's farmers change their practices in the future? Will they immediately update their labels?Are the "powers that be" checking on this? Is anyone checking on this?Is this why most farms and food facilities don't allow outside people coming in? It seems to me that, if a business isn't doing what the label says, the only way to find out is via a whistleblower. And the only way to make them stop is to take them to court. You know, like what's happening with Vital Farms and their pasture raised egg claim right now. It seems to me that, all that good natural stuff on labels - grass fed, pasture raised, antibiotic free, etc - doesn't mean it's true. Certifications are a little better, but the same kinda thing can be said about those, too. This is why, at Miller's, we choose to NOT sell in stores. No wholesale for us. In fact, we don't even have an on farm store. We only sell directly to our customers via our website. And, we choose to only get certified for what's required. This way, we can make our own natural standards. And, we can provide you will all the info and proof you need. Descriptions, photos, blog posts, test results, and more. So, what do you think? Should we do the affidavit thing to get claims on our bone broth labels? What proof do you need to feel confident in your food choices? I'd love to hear from you. Comment below (no account required - just start typing) or contact us 😊

Should I choose animal rennet or vegetable rennet in my natural cheese?

Let’s take a look at what rennet is and why it’s used in cheesemaking, compare the different types of animal and vegetable rennets, check out the labeling requirements for rennet, and consider the potential health consequences. Keeping all this in mind, Miller’s Bio Farm aims to produce the most nutrient-dense, natural, A2/A2 cheese we can and gives you all the info you need to make the choice that’s best for your body!

Is yolk color is no longer a great indicator of the egg's nutrition?

It used to be true that, if your egg yolks were darker in color, then the better the egg's nutrition. Conscious consumers of the past would look for that deep orange yolk and stray away from lighter yellow yolks. It's sad, but this simply isn't the case anymore. Here's why you can't trust cheap store-bought eggs with orange yolks and need to know your farmer instead.

What happens to an egg when it’s cooking?

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Ugh greenwashed labels. What does it take to get ___ on a label anyway?

Should I choose animal rennet or vegetable rennet in my natural cheese?

Is yolk color is no longer a great indicator of the egg's nutrition?

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