On food and cooking the science and lore of the kitchen ( PDFDrive ) 174

in 17th century France, and may have been the ancestors of lemon curd Early Acid-Tenderized Eggs Marmelades or Scrambled Eggs and Verjus, Without Butter Break four eggs, beat them, adjust with salt and four spoonsful of verjus [sour grape juice], put the mix on the fire, and stir gently with a silver spoon just until the eggs thicken enough, and then take them off the fire and stir them a bit more as they thicken One can make scrambled eggs in the same way with lemon or orange juice Le Patissier franỗois, ca 1690 The Chemistry of Egg Flavor Fresh eggs have a mild flavor that has proven difficult to analyze The white contributes the main sulfury note, the yolk a sweet, buttery quality The aroma produced by a given egg is slightest immediately after laying, and gets stronger the longer it’s stored before cooking In general, egg age and storage conditions have a greater influence on flavor than the hen’s diet and freedom to range However, both diet and pedigree can have noticeable effects Brown-egg breeds are unable to metabolize an odorless component of rapeseed and soy meals (choline), and their intestinal microbes then transform it into a fishy-tasting molecule (triethylamine) that ends up in the eggs Fish-meal feeds and certain feed pesticides cause off-flavors The unpredictable diet of truly free-range hens will produce unpredictable eggs Something between 100 and 200 compounds have been identified in the aroma of cooked eggs The most characteristic is hydrogen sulfide, H2S In large doses — in a spoiled egg or industrial pollution — H2S is very unpleasant In a cooked egg it contributes the distinctively eggy note It’s formed ...slightest immediately after laying, and gets stronger the longer it’s stored before cooking In general, egg age and storage conditions have a greater influence on flavor than the hen’s diet and freedom to range... both diet and pedigree can have noticeable effects Brown-egg breeds are unable to metabolize an odorless component of rapeseed and soy meals (choline), and their intestinal microbes then transform it into a... intestinal microbes then transform it into a fishy-tasting molecule (triethylamine) that ends up in the eggs Fish-meal feeds and certain feed pesticides cause off-flavors The unpredictable diet of truly free-range hens will produce unpredictable eggs