InfoSpark: the science behind your favourite brunch foods
Learning about acid-base reactions, protein coagulation and the Maillard reaction could help you perfect your pancakes, eggs and bacon
byDennis Yip
Published: 12:00am, 20 Jan 2026
Length: 99 words
What are your favourite brunch foods? Photo: Shutterstock
Want to know the secret behind perfectly fluffy pancakes, soft scrambled eggs and crispy bacon?
First, you need to understand the power of baking powder, the structure of proteins and the magical interaction when heat meets protein and sugar. Then, you’ll be ready for all of our tips on mastering your weekend feast.
