At what temperature do egg whites and yolks coagulate?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cooking a poached egg, scrambled eggs and even regular scrambled eggs at first glance is very simple. But is it really so? Is it possible, being an ordinary housewife, and not a famous chef, to please your family with an exquisite Nicoise salad, the star of which is a perfectly cooked poached egg?

Structure

To understand at what temperature the protein coagulates, you need to have at least a little idea of what this very egg consists of.

Total chicken, and almost any other egg, consists of three components: the shell, protein and yolk. The shell is rarely used in cooking, so it will not be described in detail.

Protein is almost entirely water. More precisely, by 90%, but the remaining 10% are allocated to useful trace elements - such as iodine, iron and others.

The yolk is much more varied in its structure. It is he who is considered the most nutritious part of the whole product, because it contains almost 60 kcal, despite its modest size. The yolk also strengthensimmunity and is a supplier of vitamins A, B and D. Knowing all this, we can return to the question of the temperature at which egg white folds.

Temperature

Now you can imagine how different the texture of the parts of the egg. Due to its watery nature, egg whites require slightly lower temperatures to start curdling than egg yolks.

So, when the temperature of the water in which chicken eggs are boiled reaches 63 ° C, it is the protein that first begins to become denser. After reaching the mark of 70 ° C, it begins to acquire the texture of a dense gel. And if the temperature reached 80 ° C, it means that literally in a minute the protein acquired the most familiar to us, the densest form.

The yolk, in turn, begins to thicken only from 70 ° C. Because of this slight difference, cooking different types of boiled eggs requires practice, attention and, of course, knowledge of the temperature at which egg whites coagulate. After all, literally after 1-2 minutes, soft-boiled eggs already cease to be.

Poached

This article has already mentioned the world-famous poached egg several times. If until today you were not familiar with such a recipe, then it is time to correct this omission. After all, it is necessary to put into practice the knowledge of the temperature at which the protein folds.

So, you will need the following ingredients:

• 1 chicken egg;
• 1.5L of water;
• 100 ml vinegar;
• 1, 5-2 tsp s alt.

ForFirst you need to bring the water to a boil and reduce the heat so that the bubbling is very weak. Then add vinegar and s alt. Carefully break the egg into a bowl or mug so as not to destroy the yolk. In a bowl of barely boiling water, make several circular movements with a spoon, thereby creating a small funnel. Pour the egg into this funnel with all possible care and then mix the water a couple more times so that the egg does not stick to the dishes. Cook for exactly 4 minutes and take out the finished egg in a pre-prepared bowl of cold water. This is necessary in order for the poached to stop cooking due to the internal temperature. And finally, you can blot it with a paper towel.

That's why it's so important to know at what temperature egg whites coagulate. After all, gentle and light poached will be a real decoration of your breakfast or festive salad.