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Eggs contain multiple proteins that gel at different temperatures within the yolk and the white, and the temperature determines the gelling time.
Egg yolk becomes a gel, or solidifies, between 65 and 70 °C (149 and 158 °F).
In addition, the protein in raw eggs is only 51 percent bioavailable, whereas that of a cooked egg is nearer 91 percent bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.
As a cooking ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener, as in custards.
Some of the most common preparation methods include scrambled, fried, poached, hard-boiled, soft-boiled, omelettes, and pickled.