At what temperature do the different parts of the egg coagulate? Culinary Arts


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Frances Bott answered
The pale part of the egg is called the egg white, and it coagulates at a temperature of 150 degrees Fahrenheit, which is equivalent to 65 degrees. The yellow part of the egg, known as the egg yolk, will coagulate when the temperature hits 66 degrees Celsius, so it's pretty much the same 150 degrees Fahrenheit temperature for both parts of the egg. These eggs will turn semi-solid, and then set during this part of the cooking process. Some people use these temperatures guidelines in an attempt to produce the perfect boiled egg or poached egg.

  • About eggs

Eggs are a good source of protein, and they can be a low-fat food, if only the whites are eaten. Many diet-conscious eaters choose to boil eggs and eat only the white part, to avoid the cholesterol in a typical egg yolk. However, the egg yolk is not all bad - it's actually a power-pellet, loaded with all manner of vitamins.

  • Eggs are versatile

Eggs are cheap, easy way to get valuable protein and nutrition. Eggs can be used in frittatas, omelets, baking, pizza dough, pot pies crusts, casseroles, and much more. This versatile food is often used in recipes to bind ingredients - egg white can grow very fluffy when it is whipped, so it's also used in fancy desserts, such as meringues and chocolate soufflés.

To enjoy using eggs in cooking and baking, collect free recipes from online recipe indexes. These recipes will often be accompanied by useful instructions on how to use and prepare eggs and other ingredients, and there may also be helpful reviews and commentary from people who have actually tried the recipes. To begin cooking with eggs, find farm-fresh white or brown eggs at a farmer's market, grocery store, or organic food emporium. Before you buy, always look inside packages of eggs to be certain that none of them are broken.

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