Egg Science: How the taste of eggs changes with every cooking method

Eggs are such a common item in our kitchen pantries that we sometimes forget about the complexity of this seemingly simple breakfast staple. Whether you like them scrambled, boiled, poached or fried – everyone has their own preference of how they cook and eat their eggs.

But have you ever wondered why do the same eggs taste so different, with different cooking methods?

Apart from the milk, herbs or cheese that you might be adding for flavour, there is also some food science behind this massive taste difference.

Interestingly, the distinction in taste is actually due to the flavour difference in egg whites versus the yolk. So, depending on whether you’re beating your eggs together or not, the rich and fatty yolk will imbibe a more intense flavour than the slightly blander whites.

Applying heat to eggs causes the protein in them to interact with the water molecules which helps the formation of new protein bonds. Apart from protein, the yolk is also rich in fat which is why it tastes so different and doesn't get as rubbery upon cooking. Many chefs recommend adding some fat, perhaps some butter or
another egg yolk, to the eggs before scrambling them as that allows for the entire mixture to become closer in character to the yolks.

Another reason, which explains why fried eggs or omelettes taste so different, is a chemical process called the Maillard reaction which occurs when the protein and glucose interact with each other. This reaction gives your eggs that brownish colour and a slightly nutty flavour.

Lastly, the texture is another big factor in food tasting. This may explain why silky smooth scrambled eggs taste quite different from a hard-boiled egg or a gooey poached egg, since all of them offer a distinct ‘mouthfeel’ experience.