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The Science of Food

August 24, 2025

The Science of Egg White Foams: How Denaturation, Bowl Choice and Ingredients Impact Whipping

Discover the science behind egg white foams. Learn how denaturation, whisking mechanics, sugar, copper bowls, and acidity impact meringue stability. Continue reading

eggs, emulsifier, emulsions, foams, meringue

chemistry, cooking, egg whites, foam, Food, food science, meringue, mousse, recipes, souffle

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About Me

I’m a scientist with over twenty years of experience as a medical researcher. I’m also an amateur cook. Tired of bumbling around the kitchen and being misled by weird internet recipes I decided to see if science could help me be a better cook. This blog is the result.

You can read more about me here, if you are interested.

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