If you have a whole egg, the protein molecules behave heat, just like when you whip an egg. Unfold to form new links and create a network of proteins, this time with the molecules
Water caught in the net. While the egg cooks, the network extends protein, pressing moisture, and the egg is opaque. The longer you cook the egg, the tighter the net
be. If you cook the egg too long, the proteinnetwork contract with sufficient force to release all the moisture. Therefore puddings boiled egg and running, because the eggs are cooked rubbery.
When the eggs mixed with milk or water before cooking, the molecules of the liquid surrounding it, and that the molecules of the egg proteins coagulate separate, making it more energy (more heat) to the protein molecules. Scrambled eggs produced are milk softer normal scrambled eggscooked at the same temperature.
If you boil an egg in its shell, the air inside expands and begins to bubble to escape through the shell as lower case. Sometimes, however, is the air force sufficient to break the shell. Since there is no way to tell in advance whether particular egg is strong enough to withstand the pressure of the air bubbles, the best solution is to create a ventilation egg safety by threading a needle through the larger end before startingcook. O slowly, the speed at which the air inside the homes expanded by starting the egg and cold water to warm up to, of course, as the water warms, it hangs rather cold in hot water - this makes the air faster expansion in the Shell is almost certain to crack.
When heated, the egg, something that breaks down protein in a white, the release of sulfur from the left with hydrogen, hydrogen sulfide in the form of egg, the gasgives rotten eggs their distinctive smell. The hydrogen sulfide accumulates in the vicinity of the coolest part of the egg - the yolk. The yolk contains iron form, the now supplanted the hydrogen sulfide in an iron-sulfide-green ring around the yolk of hard-boiled egg.
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