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cooking_eggs [2008-12-22 16:11] – created nikcooking_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)** | | **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** ||  | **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  "Molecular gastronomy: a scientific look to cooking", (Table 3. in  "Molecular gastronomy: a scientific look to cooking",
 Hervé This) 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
  
  

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