Y9/10 Cooking with Chemistry

Our Cooking with Chemistry students have been busy in the kitchen experimenting with eggs to explore physical change! They have each selected a different food containing eggs and designed and conducted an experiment to see how changing a certain factor may change the taste or texture of the dish. Some have looked at the effect of vinegar on poached eggs, some have looked at the ratio of egg whites to egg yolks in French toast, some have looked at egg substitute products in pancakes. They are now analysing their results to see why these batches came out different, exploring the processes of denaturation, coagulation, aeration and more!

Ms Sophie Zhou & Ms Jo Cole

Teachers