Culinary Biophysics: on the Nature of the 6X°C Egg

@article{Vega2011CulinaryBO,
  title={Culinary Biophysics: on the Nature of the 6X°C Egg},
  author={C{\'e}sar Vega and Ruben Mercad{\'e}-Prieto},
  journal={Food Biophysics},
  year={2011},
  volume={6},
  pages={152-159}
}
  • César Vega, Ruben Mercadé-Prieto
  • Published 2011
  • Chemistry
  • Food Biophysics
  • Shell-on eggs cooked by immersion in water at low and constant temperatures (∼60–70 °C) yield yolks with very particular textures. Structure development in such unique cooking conditions is far from understood. The present study shows that egg yolk, despite its compositional complexity, follows typical gelation kinetics found in many globular proteins and that it can develop structure at temperatures as low as 56 °C. It follows that yolk texture is dictated by time/temperature combinations… CONTINUE READING

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