Effect of heat on egg york
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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.
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Answer:
Effect of heat on egg yolk
Explanation:
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.
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