Y9/10 Cooking with Chemistry

Our Cooking with Chemistry classes have been completing their PBL by experimenting with eggs. They have selected their egg dish of choice and experimented with a chosen variable. Some of our students have made aioli with varying amounts of egg yolk, while others have baked brownies or cupcakes using eggs and different egg substitutes. Some have also poached eggs with and without vinegar. They are now exploring the science of why these different batches have resulted in different tastes and textures.

Ms Sophie Zhou & Ms Madeleine Hunter-Smith

Teachers