In the Spirit of Perfection,
How To Boil an Egg: The Science, the Controversy, and the Perfect Yolk
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What makes up an egg
Egg whites, also called the albumen, are about 90 percent water and 10 percent protein. In a process called coagulation, simmering heat jostles those tightly furled amino acids that make up the protein, bumping them up against their neighboring water molecules. Simmer the egg just right, and you get a richly textured albumen. Keep that water boiling too long, however, and you've just made rubber.
Experiment with heating eggs by hard cooking eggs, by making deviled eggs, or by making flan.
...
How To Boil an Egg: The Science, the Controversy, and the Perfect Yolk
1 / 13
What makes up an egg
Egg whites, also called the albumen, are about 90 percent water and 10 percent protein. In a process called coagulation, simmering heat jostles those tightly furled amino acids that make up the protein, bumping them up against their neighboring water molecules. Simmer the egg just right, and you get a richly textured albumen. Keep that water boiling too long, however, and you've just made rubber.
Experiment with heating eggs by hard cooking eggs, by making deviled eggs, or by making flan.
...