babiegurll3046 47 minutes ago
Pleasure me. Im bored and becoming horny.
Egg white starts to coagulate in the range 62-65 °C. At these temperatures it is the most heat sensitive protein, the ovotransferrin, which constitutes 12% of the egg white, which coagulates. The major protein of egg white, ovalbumin, makes up 54% of the white and doesn’t coagulate until the temperature reaches 80 °C. The yolk begins to thicken around 65 °C and sets around 70 °C. Further heating to around 80-90 °C produces the crumbly texture typical of hard boiled eggs.
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