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Unscrambling Water from Eggs

NULL HYPOTHESIS 15 (Scrambled Eggs): Scrambled Eggs are Mostly Water


Conclusion: We could not reject this hypothesis


Abstract: We cooked several batches of scrambled eggs, weighed them, and then freeze dried them. We found that freeze-dried freeze dried scrambled eggs weigh around 13% - 15% of their original weight, so we were not able to reject our hypothesis.


Starting Materials:

  • Appx. 18 eggs scrambled with 1 tbps milk per 4 eggs

  • 1 Harvest Right freeze dryer tray with a silicone mat





Above: The top photo is of scrambled eggs before freeze-drying. The bottom photo is of the freeze-dried scrambled eggs.


Method:

  1. Started freeze drier to the non-liquid, pre-freeze setting (wait 30 mins.)

  2. Arranged the pre-cooked, pre-frozen scrambled eggs on the tray

  3. Weighed the tray (subtracting the weight of the tray, of course)

  4. Once the pre-freeze cycle completed, placed the frozen trays in freeze-drier (with 3 other trays of food; we did pulled pork and cole slaw

  5. Started the freeze drying cycle

  6. Removed scrambled eggs from freeze-dryer

  7. Weighed the scrambled eggs tray again

Our actual total starting weight of one batch of scrambled eggs on the tray was .656 kg and the finished weight was .087 kg (not including the tray itself). The starting weight of the other batch of scrambled eggs on the tray was .680 kg and the finished weight was .105 kg.


Results:


The freeze-drier completed its ordinary cycle at 23 hours. We added 3 hours because the eggs seemed dense just to be sure. The temperature scanner showed an approximate average temperature of 90° F. We did not find any cold spots.


The weight removed from the first tray of eggs was .569 kg and the weight removed from the second tray was .575. We have no way of testing whether anything other than water was removed by the freeze drier, but we believe that most of the liquid removed during freeze-drying is water. We also only did two trays, so we could improve our results by testing additional trays to confirm our results over a wider sample.


We calculated the weight ratio of the freeze-dried shrimp of the first tray (.087 kg) to the fresh scrambled eggs (.656 kg) to be around 13% of the total original weight. We calculated the weight ratio of the freeze-dried shrimp of the second tray (.105 kg) to the fresh scrambled eggs (.680 kg) to be around 15.4% of the total original weight. We were not able to refute our hypothesis that scrambled eggs are mostly water.


It appears that the weight of the water removed during freeze drying is actually around 85% of the original weight of the scrambled eggs. We found the percentage variation between the two trays to be odd, but certainly no odder than crunchy scrambled eggs.



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