ovotransferrin, even though it’s only 12% of
the total protein. The major albumen protein,
ovalbumin, doesn’t coagulate until about
180ºF/80ºC, at which temperature the tender
white gets much firmer. (The last albumen
protein to coagulate is heat-resistant
ovomucin, which is why the ovomucin-rich
yolk cords remain liquid in scrambled eggs
long after the rest has set.) The yolk proteins
begin to thicken at 150ºF and set at
158ºF/70ºC, and whole egg — the yolk and
white mixed together — sets around
165ºF/73ºC.
The Effects of Added Ingredients Eggs are
often combined with other ingredients, from a
sprinkling of salt or lemon juice, to spoonsful
of sugar or cream, to cups of milk or brandy.
Each of these additions affects egg-protein
coagulation and the dish’s consistency.