BBC Science Focus

WHY DO EGGS TASTE SO DIFFERENT, DEPENDING ON HOW THEY’RE COOKED?

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Leaving aside the fact that you might have added milk, oil or seasoning, the different taste comes partly from whether the egg has been beaten. Egg white is less flavoursom­e than the rich, fatty yolk, so mixing them will change the sensory experience. Browning a fried egg or omelette also changes its taste. This is down to a chemical reaction between proteins and glucose called the Maillard reaction, which creates colour and gives the egg a slightly nutty flavour. Finally, a large part of flavour perception comes from the food’s texture, or ‘mouthfeel’. So this is another factor in why silky scrambled eggs taste slightly different to a gooey poached egg or a fluffy omelette.

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