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Yr 6 crack the science behind the scrambled egg

Yr 6 crack the science behind the scrambled egg

This week our Year 6 Leiths Cookery class have cracked the science behind cooking the perfect scrambled egg to accompany their smoked salmon and toasted sourdough.

"Who has seen a scrambled egg go rubbery, and at the same time start to leak water onto your toast? And has anyone heard of the term syneresis?" 

...asks Head of Food and Nutrition, Rebecca Landshoff. 

The scientific term syneresis describes the process of liquid oozing out of scrambled egg - and out of a lot of other foods too, such as jam, yoghurt and sauces. It's why you always have to shake your tomato ketchup bottle before you open it.

So not only did the class master the omelette, and the classic scrambled egg and smoked salmon, they have started to learn about the science behind making a tasty plate of food. 

They realised the versatility of the nutritious, cheap egg, the importance of seasoning, and, critically, how overcooking by just a little bit can ruin a dish.

There were plenty of good examples to try at the end of the lesson, and it's fair to say that parents did not get a look-in!

Neither did the two Year 9 students who were on hand as mentors. Francesca W. is helping as part of her Bronze Duke of Edinburgh's award, and Dulcie B. has volunteered purely because she enjoys mentoring and encouraging the younger students.

Leiths Certificate in Food and Wine with CTH at St Mary's

Duke of Edinburgh's Award at St Mary's Senior School