SC - Re: Egg Yolks

[Audrey Bergeron-Morin]

You know, they say the exact same thing about meat,
that you have to add the salt after it's cooked or it
will harden the meat. Beefteck spices also, because
most commercial mixes contain salt.

- --- Cheriti Watts <cassea at teleport.com> wrote:
> I agree.  The seasoning does do something to the
> eggs.
> Somewhere in my perusing of cookbooks and magazines,
> I found the bit of info
> saying that you shouldn't add salt to eggs until
> after they are cooked
> otherwise it makes them hard (or rubbery, can't
> remember which).
> 
> I haven't done the experiment yet to see what the
> textural difference is
> between a fried egg that was salted before frying
> and the fried egg that
> wasn't seasoned. So, I'm not sure if it is the white
> that is affected or the
> yolk.
> 
> Cassea
> 
> 
> Etain1263 at aol.com wrote:
> >
> > << LYN M PARKINSON <allilyn at juno.com> writes:
> ...
> ..and decide what you are going to use them for..and
> add a bit of salt for
> savory uses..and sugar for cookies, etc.  Perhaps
> the seasoning does
> something other than season????
> >
> 
> Adding either sugar or salt will essentially change
> the specific gravity
> or the density of the eggs, which may affect the
> rate at which they
> freeze. Sugar may have something to do with
> tenderizing protein chains,
> I dunno. Whether or not this really has any effect
> on the thickening
> that takes place when they freeze, I don't know.
> Somewhere in my kitchen
> I have a box of salted duck eggs whose whites seem
> more or less like raw
> egg whites, and whose yolks are a fairly firm sort
> of golden jelly
> consistency. They still have to be cooked, and still
> firm up like raw
> eggs do, when cooked.
> 
> Adamantius
> --
> Phil & Susan Troy
> 
> troy at asan.com
>
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