This is an old revision of the document!
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