Corpus ID: 33675221

The Science of Cooking Eggs

@inproceedings{Khaliq2017TheSO,
  title={The Science of Cooking Eggs},
  author={Aroog Khaliq and Alex Lambert and Andrea Mundakkal and D. Shoaib},
  year={2017}
}
  • Aroog Khaliq, Alex Lambert, +1 author D. Shoaib
  • Published 2017
  • We often forget how complex the simple things in our daily lives are. A prime example of this is eggs, something nearly everyone eats for breakfast. Eggs may seem just like liquid with a yolk swimming around enclosed in a shell. In reality, they contain complex network of proteins, fats, and water and undergo tremendous changes when heated. In raw eggs, there are several chains of proteins that are composed of numerous amino acids and thousands of water molecules. The proteins are in a very… CONTINUE READING

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