This is a thermal degradation reaction.
This is a thermal degradation reaction.
The type of pan is not as important as how thick the bottom of the pan is. A thicker bottom will disperse the heat better and allow you to control the temperature better.
egg comes out of it
Yes, pan thickness can mean a lot in egg paching. It greatly affects the temperature of the actual pan.
This occurs because the batter is spread out and cooks faster. The batter is basically less in each cup than it is in a whole cake pan. So, the cake bakes more quickly.
Endothermic, because energy is absorbed from the surrounding (Apex Physics 2023)
Hello, you can either poach an egg in a frying pan or a sauce pan. You half fill the pan with water and bring it to the boil. Crack the egg into the boiling water and cook to your liking. Hope i helped you.
The darker the pan the quicker it cooks and the easier it is to burn. Dark absorbs heat and shinny reflects it.
Non stick pan
try a spatula
True. Covering the pan will trap the hot steam in the pan causing it to cook the top of the egg. Also, if you have oil in the pan, the hot oil will pop up on the egg and help cook it.