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Eggs

Published on Feb 13, 2016

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BY FERNANDO. HECTOR. ANDREW. AND DILLON.
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Eggs coagulate when heated during cooking.
Temperature, time, and addition of other ingredients affect coagulation

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Cooking time also affects coagulation. Cooking egg proteins too long can cause them to lose moisture and shrink.

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The addition of other ingredients changes the coagulation temperature off eggs. As the concentration of egg proteins decreases

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Nando Jones