Eggs Flashcards by Cecil Acueza | Brainscape

Q

Coagulation of protein: white

A

60-65°©

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Q

Coagulation of protein: Yolk

A

65-70 °©

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Q

Mostly liquid with some bubbles. Slightly opaque.

A

Foamy

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Q

White & hold shape but peaks will slumps.

A

Soft peaks

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Q

Peaks remain straight. Stoo beating

A

Firm peaks

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Q

Foam collapses. Gets grainy. Watery & flat

A

Over beaten

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