If you thought that the only way to prepare scrambled eggs was cooking in a pan, from today I will change your mind. Browsing through the molecular cookbooks, I have learned many alternative cooking methods that I will gradually reveal to you. I decided to start with a really simple recipe, but not at all trivial. Today we will scramble the eggs with pure alcohol at 95 ° C, thus obtaining a wonderful egg curd.
Video of the Recipe
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Identity Card of the Recipe
- 128 KCal Calories per serving
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Ingrediants
- 60 g (1 medium) of eggs
- About 30 ml of 95 ° alcohol
Materials Needed
- Bowl
- Narrow mesh strainer
- Clean tea towel
- Whisk or spoon
Preparation
- Shell an egg and place it in a bowl. Beat the egg with a fork or with a whisk.
- At this point, pour the pure alcohol at 95 ° gradually, continuing to mix. Generally, 30 ml of alcohol is sufficient to coagulate an egg weighing 60 g. However, the amount of alcohol is approximate: the higher the amount of alcohol, the faster the egg "cooking" process will be. Normally, 30-40 seconds is enough.
- After 30-40 seconds of processing, you can see that the egg has congealed and coagulated: the alcohol has therefore "cooked" the egg.
Did you know that
How can alcohol cook eggs? In reality, we do not speak of actual cooking because we do not resort to the use of heat. However, the alcohol in contact with the eggs is able to denature the proteins present in the egg white and yolk, thus producing a literal protein coagulation (egg curd). First, alcohol causes a "unwinding" (denaturation) of egg proteins; subsequently, the proteins rearrange themselves giving life to new structures (coagulation).- The same method can only be applied to egg whites. The more alcohol you add, the faster the protein coagulation process will be.
- Now proceed with washing the alcohol from the scrambled egg. Pour the coagulated egg into a tightly meshed colander and pass it under a gentle jet of water. Squeeze the egg to remove all the liquid (alcohol and water).
- To facilitate the removal of the washing water, turn the scrambled egg over a colander lined with a cloth and squeeze gently, closing in a bundle.
- The scrambled egg is ready: it has the typical structure of a cooked egg, while maintaining the flavor of raw egg.
Please Note
The taste of alcohol will not be perceived because the scrambled egg has been washed correctly.- Serve the scrambled egg with croutons and vegetables or spread it over the pasta.
Alice's comment - PersonalCooker
So we cooked an egg without using heat! And I assure you that alcohol will not be perceived in scrambled eggs! It is interesting to note that the structure of the final dish is comparable to that of cooked egg, but the perceived flavor is that of raw egg.If you love eggs, try our egg in purgatory recipe as well
Nutritional values and Health Comment on the recipe
Scrambled Eggs with Alcohol are foods that are chemically denatured and not heat-treated. Given that they should not have residues of ethyl alcohol, they should keep intact the content of thermolabile vitamins (partly lost with traditional cooking methods); on the other hand, vitamin H may not be bioavailable (even if alcohol could determine avidin denaturation).
The chemical content is completely comparable to that of raw egg. Given the high cholesterol content, it is advisable to consume a maximum of 3 eggs per week and no more than 100g at a time (it is advisable for the subject suffering from hypercholesterolemia to further reduce the portion).
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