That's the reason why overcooked scrambled eggs become rubbery. Wednesday We're talking about kitchen chemistry this week on the program. Today's subject is oil and water, which, we all know do not mix. Most types of molecules either dissolve easily in water, or in oil. But some substances, called emulsifiers, can enable oil and water to interact.
Soap is a common household emulsifier.
Common cooking emulsifiers include egg yolk, ground mustard, or complex sugars. These ingredients don't allow oils and water to mix freely, but they do allow small droplets of one to remain suspended inside another. Thursday Today we're taking time out for our kitchen chemistry experiment. You can't eat it, but it can make an colorful holiday centerpiece. Then, slowly add about the same amount of cooking oil.