RecipeGreen Eggs and Ham1.
Ingredients (pre heat oven 160c) 8 eggs ½ cup milk Salt and pepper to season 4 slices of ham 4 tsps of basil pesto 8 slices of sour dough 1 ½ cups spinach leaves 2 Tablespoons of olive oil Scrambled Eggs: Method 1. Using a large bowl crack and whisk eggs thoroughly add milk & season with salt and pepper. 2. Using an electric fry pan place heat dial on a medium heat around 5-6. 3. Heat 1 T of olive oil and add egg mixture and allow to cook slightly before moving the egg curds gently with a silicone spatula. 4. Cook eggs until they are just cooked. Don’t allow to over cook as protein over coagulates and become tough/rubbery. Sourdough and accompaniments 1. Using a baking tray, place sour dough into preheated oven until golden brown. 2. Remove trays and place on top of stove- Ensure hot oven trays aren’t placed directly on benches. 3. Place toasted sourdough on plates and spread each slice with basil pesto, top with spinach leaves. 4. Top with ham and finally with scrambled eggs |
Denaturation and CoagulationDenaturation and coagulation takes place only in protein foods when exposed to certain conditions causing protein molecules to permanently alter in structure. Further heating sets the protein, creating a new colloidal system. The physical evidence of these chemical changes are seen in colour, texture and flavour changes.
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