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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." --Martin Lersch
+  * http://blog.khymos.org/2011/04/18/perfect-egg-yolks/
+  * http://blog.khymos.org/2011/04/23/perfect-egg-yolks-part-2/
+=== 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)
+see also "Culinary Biophysics: on the Nature of the 6X°C Egg", César Vega, Ruben Mercadé-Prieto,  10.1007/s11483-010-9200-1  (paywalled online)
+=== poaching ===
+  * field testing several ways to poach an egg > http://www.b3ta.com/features/howtopoachanegg/
+=== Some Science ===
+  * "The Science of Boiling an Egg" http://newton.ex.ac.uk/teaching/CDHW/egg/
+  * The science of "Unboiling" an egg http://phys.org/news/2015-01-chemists-unboil-eggs.html
+  * ...and derivations http://newton.ex.ac.uk/teaching/CDHW/egg/CW061201-1.pdf