Differences

This shows you the differences between two versions of the page.

--- cooking_eggs [2008-12-22 16:11] – created nik
+++ cooking_eggs [2010-05-14 11:29] – 83.101.33.16
@@ Line 1: / Line 1: @@
+=== temperatures ===
 | **Proteins** | **Denaturation temperature (°C)** |
-| **From egg white** ||
+| **From the egg white** ||
-| Ovotransferrine | 61 |
+| Ovotransferrine |  61 |
-| Ovomucoïde | 70  |
+| Ovomucoïde |  70 |
-| Lysozyme | 75  |
+| Lysozyme |  75 |
-| Ovalbumine | 84,5  |
+| Ovalbumine |  84,5 |
-| Globuline | 92,5  |
+| Globuline |  92,5 |
 | **From the yolk** ||
-| LDL | 70 |
+| LDL |  70 |
-| HDL | 72 |
+| HDL |  72 |
-| Alpha livetine | 70 |
+| Alpha livetine |  70 |
-| Beta livetine | 80 |
+| Beta livetine |  80 |
-| Gamma livetine | 62 |
+| Gamma livetine |  62 |
-| Phosvitine | > 140 |
+| Phosvitine |  > 140 |
 | Yolk |  65-70 (because of LDL) |
 (Table 3. in  "Molecular gastronomy: a scientific look to cooking",
 Hervé This)
+=== poaching ===
+  * field testing several ways to poach an egg > http://www.b3ta.com/features/howtopoachanegg/