for the not so brainy ppl N2O ( liquid nitrogen )
2006-09-25 09:12:23 · 6 answers · asked by Anonymous in Education & Reference ➔ Trivia
it would freeze- and stay sort clearish white?
2006-09-25 09:20:00 · answer #1 · answered by Mopar Muscle Gal 7 · 1⤊ 0⤋
I think you mean LN2 -- N2O is nitrous oxide.
The egg whites turn opaque white because the proteins denature and twist up, coagulating by linking with one another in a sort of gel, which makes it more solid when cooked. Liquid nitrogen will only freeze the egg, not cook it, nor will it significantly denature many of the proteins. Depending on how well it is frozen in LN2 and how carefully the egg is then thawed afterwards, it should return to a clear egg white and nice round yolk in the middle, no worse for wear. (I don't know if the expansion of the water in the egg during freezing would create enough pressure to burst the shell in the process, so I wouldn really try this, personally)
2006-09-25 10:09:26 · answer #2 · answered by theyuks 4 · 1⤊ 0⤋
For the not so brainy question askers N2O isn't liquid nitrogen. N2 is nitrogen. The O would denote some Oxygen in there too. As for liquid... it all depends on the temperature it is at.
2006-09-25 09:27:08 · answer #3 · answered by Anonymous · 3⤊ 0⤋
N2O? Nitrous oxide? Laughing gas? Are you joking?
2006-09-25 10:50:24 · answer #4 · answered by Oracle Of Delphi 4 · 0⤊ 0⤋
Look out, nauseating pete cross, beadles about! lol
2006-09-25 11:31:08 · answer #5 · answered by Dick s 5 · 0⤊ 0⤋
when you fry it gets hot if you freeze it wont
2006-09-27 21:06:59 · answer #6 · answered by Anonymous · 0⤊ 0⤋