If you've ever scrambled an egg, you know that removing stray egg shell from the mixture is hard to do. You're trying to pluck tiny objects from a uniquely slimy mass of egg-while proteins. The liquid is viscous and gluey, thanks to the protens. When you go after the shell with your fingers, they just push the gluey stuff which carries the shell piece away.
Here's a trick. Use a piece of shell to scoop it out. The shell's sharpness comes from calcium carbonate. The sharp edge cuts right through the protein glue.
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