What Is Egg Coagulation?
“The egg is truly an amazing structure. It has various layers each contributing differently to the overall make up of the egg. The major component of the egg is the egg white, or called the albumin. The albumin is the major source of the eggs riboflavin and protein. Then there is the egg yolk which is the major source of the egg for vitamins, minerals, and fat. When we start to talk about coagulation it is the coagulation of the white and the yolk that we are discussing. Now you must know that coagulation is not only effected by heat but is also caused by heat. Coagulation in very simple terms meaning that you take something that changes from a liquid form into a more solid or thicker mass. Now eggs are made up of protein molecules, and each of these protein molecules is made up of many strands. When the egg is raw these strands are stuck together, and the egg in its liquid form looks very transparent. As an egg is heated the coagulation begins when the protein molecules in the egg whi
