During a class on science of food we discussed about the effect vinegar has on an egg which is kept dipped in it. I was very excited and decided to try it immediately.
On my way back home, I bought a bottle of vinegar and placed 2 eggs in it. As the hours passed, I could see the calcium on the shells dissolving and the egg started becoming translucent.
I replaced the vinegar after 24 hours and kept observing the change in the texture of the egg. After 3 days the eggs were close to transparent.
I carried the eggs to the next class and my professor decided to let me cook the transparent eggs and experiment with the result. So a few of my classmates and I got to actually cooking the eggs. We first brainstormed about the various methods of cooking the transparent eggs and decided to make an omelette of one and to boil the other.
In a sauté pan I added 1 tbsp of refined oil and waited for it to become warm. In a small bowl, I tried to break open the egg, but its shell was too soft and rubbery. So in the end I cut it and the egg white and yolk came out running. So it had to be done really carefully. There was a lot more egg white in this egg than the regular eggs as some of the vinegar had seeped in through the egg shell. The egg yolk easily broke when it was given a stir. When the pan was hot, I added this egg to the pan and in sometimes it started boiling and the vinegar from the egg was now evaporating. As the egg had a lot of moisture than usual, the omelette would not be made and we ended up with something that looked like a scrambled egg. We all tasted it and it tasted like a regular egg with a tinge of vinegar.
For the other egg we kept a saucepan, half full with water to boil. This egg had its egg yolk mixed with the egg white as everyone was curious to touch it and thus the egg yolk broke inside the shell. After the water was simmering we added this egg in water and after 5 minutes the transparent shell started to turn opaque white in colour and soon it looked like a regular whole egg, but of course with a very soft shell. Even after 15 minutes of boiling in water, the inside of the egg felt very liquid and under-cooked. As none of us knew what the result would be, we “cut” the soft egg shell after 20 minutes of cooking and were surprised to see a perfectly scrambled egg yet again.
These experiments made us all think about the various flavours which could be added to the vinegar the next time we decide to repeat this experiment. We were very happy that we got to see the result as well as eat it! The photos attached show the process as well as the outcome. It was truly an amazing experience to be able to experiment in molecular gastronomy and to create a new ingredient.