john2072
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Dołączył: 26 Sty 2011
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Skąd: England
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 Wysłany: Czw 17:03, 27 Sty 2011 Temat postu: boots on clearance| on the other hand |
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l be between the center and the exterior.The Temperature Timeline of Boiling an EggNow, here's what happens as an egg white cooks: * From 30 -140 degrees: As it gets hot [link widoczny dla zalogowanych], its proteins, which resemble coiled up balls of yarn [link widoczny dla zalogowanych], slowly start to uncoil. * At 140 degrees: Some of these uncoiled proteins—called ovotransferrin—begin to bond with each other, creating a matrix, and turning the egg white milky and jelly-like (like the innermost layers of egg white in the 3-minute egg above). * At 155 degrees: The ovotransferrin has formed and opaque solid, though it is still quite soft and moist (see the white of the 5-minute egg). * At 180 degrees: The main protein in egg whites—ovalbumen—will cross-link and solidify, giving you a totally firm egg white (see the whites of the 7 and 9 minute eggs). This is very similar to the gunk that seeps out of the surface of overcooked salmon. * 180 degrees-plus: The hotter you get the egg, the tighter these proteins bond, and the firmer, drier, and rubbier the egg white becomes (the 11-15 minute eggs). Hydrogen Sulfide, or "rotten-egg" aromas, begin to develop. Ick.Egg yolks [link widoczny dla zalogowanych], on the other hand, follow a different set of temperatures: * At 145 degrees: They begin to thicken and set up. yilai:
[link widoczny dla zalogowanych]
[link widoczny dla zalogowanych]
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