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Table of Contents
temperatures
| Proteins | Denaturation temperature (°C) |
| From the egg white | |
| Ovotransferrine | 61 |
| Ovomucoïde | 70 |
| Lysozyme | 75 |
| Ovalbumine | 84,5 |
| Globuline | 92,5 |
| From the yolk | |
| LDL | 70 |
| HDL | 72 |
| Alpha livetine | 70 |
| Beta livetine | 80 |
| Gamma livetine | 62 |
| 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/
Some Science
- “The Science of Boiling an Egg” http://newton.ex.ac.uk/teaching/CDHW/egg/
- …and derivations http://newton.ex.ac.uk/teaching/CDHW/egg/CW061201-1.pdf