What is the normal temperature of egg yolks?
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For eggs, the white will coagulate (set) between 144 and 149° F, the yolk between 149 and 158° F, and whole egg between 144 and 158° F.
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Hi my dear mate......
Here is your answer.....
While Ovotransferrin begins to set at 140°F/60C, it only comprises 12% of egg white. The major protein of egg white, ovalbumin, makes up 54% of the white and doesn't coagulate until the temperature reaches 80 °C. The yolk begins to thicken around 65 °Cand sets around 70 °C.
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Here is your answer.....
While Ovotransferrin begins to set at 140°F/60C, it only comprises 12% of egg white. The major protein of egg white, ovalbumin, makes up 54% of the white and doesn't coagulate until the temperature reaches 80 °C. The yolk begins to thicken around 65 °Cand sets around 70 °C.
Hope it is helpful.......
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