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cooking_eggs [2008-12-22 16:11] – created nik | cooking_eggs [2015-01-27 10:25] (current) – 85.234.213.168 | ||
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+ | === perfect egg yolks === | ||
+ | |||
+ | "Maybe I have a hangup on soft boiled eggs, but I’m deeply fascinated by how something simple as an egg can be transformed into such a wide range of textures. I’m talking about pure eggs – no other ingredients added. Playing around with temperature and time can result in some very interesting yolk textures – yolks that are neither soft nor hard, but somewhere inbetween." | ||
+ | |||
+ | * http:// | ||
+ | * http:// | ||
+ | |||
+ | === temperatures === | ||
| **Proteins** | **Denaturation temperature (°C)** | | | **Proteins** | **Denaturation temperature (°C)** | | ||
- | | **From egg white** || | + | | **From |
- | | Ovotransferrine | 61 | | + | | Ovotransferrine | 61 | |
- | | Ovomucoïde | 70 | | + | | Ovomucoïde | |
- | | Lysozyme | 75 | | + | | Lysozyme | |
- | | Ovalbumine | 84,5 | | + | | Ovalbumine | 84,5 | |
- | | Globuline | 92,5 | | + | | Globuline | 92,5 | |
| **From the yolk** || | | **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) | | | Yolk | 65-70 (because of LDL) | | ||
(Table 3. in " | (Table 3. in " | ||
Hervé This) | Hervé This) | ||
+ | |||
+ | see also " | ||
+ | |||
+ | === poaching === | ||
+ | * field testing several ways to poach an egg > http:// | ||
+ | |||
+ | === Some Science === | ||
+ | * "The Science of Boiling an Egg" http:// | ||
+ | * The science of " | ||
+ | * ...and derivations http:// | ||