Properties Of Eggs - Coagulation Flashcards
What happens to protein when eggs are heated?
When eggs are heated, protein chains unfold, straighten and bond together around small pockets of water, causing coagulation
What do protein chains bond together around after they have straightened out?
They bond together around small pockets of water, causing coagulation
What causes coagulation?
The straightening out of protein chains which then bond together around small pockets of water
At what temperature do egg whites coagulate?
Egg whites coagulate and change from translucent to opaque at 60 degrees Celsius
At what temperature do egg yolks coagulate?
Eg yolks coagulate at 68 degrees Celsius
Other than coagulation, what happens to egg whites at 60 degrees Celsius?
Egg whites change from translucent to opaque
What does overcooking do to proteins?
2
Overcooking causes proteins to clump together and squeeze out water, forming lumps of protein and a watery liquid
This is known as curdling
What is known as curdling?
2
When proteins clump together and squeeze out water
This forms lumps of protein and a watery liquid
What are the four ways coagulation can be used?
In cooking
In binding
In thickening
In glazing
Give three culinary applications of the coagulation property of eggs in cooking.
Fried eggs
Boiled eggs
Poached eggs
Give two culinary application of the coagulation property of eggs in binding.
Beef burgers
Fish cakes
Give two culinary application of the coagulation property of eggs in thickening.
Custard
Hollandaise sauce
Give two culinary application of the coagulation property of eggs in glazing.
Pastry
Scones
