調理教材に関する基礎的研究並びにその取り扱いについて(第2報) : 目玉焼きについて

概要

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In the sixth grade of the elementary school "Fried Eggs" is used as a teaching material in cooking. Since there are many problems concerning individual taste or the way of cooking, I made this study and report in order to find the scientific basis of fried eggs. Keeping the heat very low and constant, if we put the eggs into the frying-pan the temperature of which is about 100〜130℃ at the bottom, without water, and fry them for 3.5〜4.5 minutes with the lid on, the white coagulates thinly and covers the yolk. An egg cooked in this way is pleasant to the taste and easy to digest. On the other hand, if water is added at the same time as the eggs, even if the temperature of the frying-pan at its bottom is high, the eggs will be cooked after 2〜3 minutes and this result is also desirable. The latter way is considered better for the school children because eggs cooked in this way are less likely to scorch. Better results are always obtained with fresh eggs. The survey as to the preference between eggs with light colored yolks or eggs with coagulated white over the yolks showed that there was little difference in the choice of the pupils. However, many adults preferred the latter.
日本家庭科教育学会の論文
1961-03-15