Eggs Instructor Resources
Lesson 2
For Comprehension Check 1.2, students should explain that the heat from cooking causes the protein molecules to move more vigorously, which breaks the internal bonds that are holding them in a coiled shape. The protein strand then relaxes and uncoils. This change from its natural shape to a different form is called denaturing. The new shape allows individual protein strands to get together and form bonds with each other, forming a criss-cross network. This is called coagulation.
Lesson 3
Most students already know how to make scrambled eggs, and they may think this lesson is remedial. Encourage them to embrace learning new techniques and science that will broaden their skills and inform future lessons about cooking proteins.
Lesson 4
If your student’s knife grip needs improvement, this is a good time to start gentle but consistent reminders to correct it.
Students are sometimes tempted to keep the quiche in the oven until the center is completely solid. This usually leads to edges that are tough, dry, and spongy. Eggs are subject to carry-over cooking, so the center will coast across the finish line after coming out of the oven.
Lesson 7
In most cases, the hot start boiled eggs will peel more easily and with less damage than the cold start boiled eggs. If the eggs are very fresh, both batches may be difficult to peel.
Lesson 10
For Comprehension Check 1.2, students should explain that the egg proteins are denatured as a result of cooking and that when they bond together to form a protein mesh, liquid gets trapped in the network, creating a custard.
Lesson 12
For Comprehension Check 1.3, students should explain that the egg white proteins are denatured by the mechanical force of being whipped, then the molecules bond to each other, forming a lining around the air bubbles.
Lesson 14
Many students have so little experience with poached eggs that they don’t yet know their desired degree of doneness. Experimenting with different cooking times will help them pinpoint the one that suits their taste.
Lesson 15
The Unit Tests are password protected to prevent students from getting a sneak peek in advance.
The password for the Eggs Unit Test is custard. Please keep this password private.