Effect of heat on egg york
Answers
Answer:
This happens at around 145°F for egg white and 150°F for egg yolk. Continued heating causes more bonds to form, leaving less space for the water. Eventually, much of the water is squeezed out (this is referred to as weeping) and evaporates, causing the egg protein to coagulate.
Explanation:
Answer:
What happens when eggs cook:-
The yolk and white (albumen) of raw eggs are essentially just sacks of water dispersed with proteins-about 1,000 water molecules to every one protein molecule. Protein molecules are relatively enormous, composed of hundreds of amino acids bound together into long chains. In a raw egg, the chains are folded into compact globs held together by fairly weak chemical bonds connecting the folds. Due to the chemistry of egg albumen, most of the protein globs in the white have a negative electrical charge and therefore repel each other, which keeps the white watery and loose. In the yolk, some of the proteins are bound up with fat, so although some yolk proteins repel each other, the electrical charge of others is neutralized by their fat coating, which makes yolk proteins less repulsive to one another. That’s why a raw yolk, though still liquid, is less runny than a raw egg white.
The yolk and white (albumen) of raw eggs are essentially just sacks of water dispersed with proteins-about 1,000 water molecules to every one protein molecule. Protein molecules are relatively enormous, composed of hundreds of amino acids bound together into long chains. In a raw egg, the chains are folded into compact globs held together by fairly weak chemical bonds connecting the folds. Due to the chemistry of egg albumen, most of the protein globs in the white have a negative electrical charge and therefore repel each other, which keeps the white watery and loose. In the yolk, some of the proteins are bound up with fat, so although some yolk proteins repel each other, the electrical charge of others is neutralized by their fat coating, which makes yolk proteins less repulsive to one another. That’s why a raw yolk, though still liquid, is less runny than a raw egg white.As an egg heats, all of its molecules move faster and collide. Gradually, the collisions become so intense that the weak bonds holding the amino acid chains into folds start breaking apart, and the egg proteins unfold. As the heat increases, these loose protein strings continue to move and become tangled into a three-dimensional web. The egg still contains more water than protein, but the water is now dispersed in the protein web so it can no longer flow together, turning the liquid egg into a semi-solid. This happens at around 145°F for egg white and 150°F for egg yolk.
The yolk and white (albumen) of raw eggs are essentially just sacks of water dispersed with proteins-about 1,000 water molecules to every one protein molecule. Protein molecules are relatively enormous, composed of hundreds of amino acids bound together into long chains. In a raw egg, the chains are folded into compact globs held together by fairly weak chemical bonds connecting the folds. Due to the chemistry of egg albumen, most of the protein globs in the white have a negative electrical charge and therefore repel each other, which keeps the white watery and loose. In the yolk, some of the proteins are bound up with fat, so although some yolk proteins repel each other, the electrical charge of others is neutralized by their fat coating, which makes yolk proteins less repulsive to one another. That’s why a raw yolk, though still liquid, is less runny than a raw egg white.As an egg heats, all of its molecules move faster and collide. Gradually, the collisions become so intense that the weak bonds holding the amino acid chains into folds start breaking apart, and the egg proteins unfold. As the heat increases, these loose protein strings continue to move and become tangled into a three-dimensional web. The egg still contains more water than protein, but the water is now dispersed in the protein web so it can no longer flow together, turning the liquid egg into a semi-solid. This happens at around 145°F for egg white and 150°F for egg yolk.Continued heating causes more bonds to form, leaving less space for the water. Eventually, much of the water is squeezed out (this is referred to as weeping) and evaporates, causing the egg protein to coagulate. When eggs are overcooked, the protein web becomes so tight and retains so little water that the egg white becomes rubbery and the yolk chalky, a textural difference due to fat interspersed with the protein web in the yolk.
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