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Preview the Course
Grade 5-12
42m

Chemistry Kitchen Lesson 4: Eggs!!

by Sanya Arora | Science

12 Lessons 42:53
  1. 1. Introduction 1:46
  2. 2. Egg Yolks: What They're Useful for, Part 1 1:44
  3. 3. Egg Yolks: What They're Useful for, Part 2 4:00
  4. 4. Making Custard: Learn How Molecular Properties of Eggs Make Them Perfect for Custard 8:24
  5. 5. Egg Whites: What Do Egg Whites Do in a Recipe? 6:58
  6. 6. Making Meringue Learn the Science Behind Meringues! Part 1 8:43
  7. 7. Making Meringue Learn the Science Behind Meringues! Part 2 45
  8. 8. Making Meringue Learn the Science Behind Meringues! Part 3 3:47
  9. 9. Making Meringue Learn the Science Behind Meringues! Part 4 3:35
  10. 10. Final Recipe: Making Brownies! Part 1 33
  11. 11. Final Recipe: Making Brownies! Part 2 1:07
  12. 12. Final Recipe: Making Brownies! Part 3 1:31

Grade 5-12

42m


Overview

Are you excited to talk about chemistry and make a recipe? I’m here to explain an eggs’ function in a recipe and how they interact with other ingredients. This course will dive into the eggs' function within a recipe, what the egg yolks are useful for, the function of egg whites, and finally making meringues and brownies. In this course, you will be taught new vocabulary when talking about chemistry and cooking, and how different ingredients interact with one another. We want to support all of our life long learners in educating themselves about a range of subjects! The purpose of this course is to unlock your potential and help you succeed in all of your goals. Come join us in learning all about an eggs’ function in a recipe.

Tags:

  • Baking
  • Cooking
  • Eggs
  • Food
  • Kitchen

Instructor

Hi! I’m Sanya, a high school senior at Trinity School in NYC. I have a passion for science and experimenting, and am a captain of both the science club and the robotics team at my school. In particular, I love experimenting in the kitchen. I’ve been baking since I was ten, and have placed in the “Top Three” in numerous school baking competitions. I love exploring the intersection between science and baking, in order to deepen my understanding of scientific concepts — and, of course, to be able to make the perfect desserts.

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