Cooking, Food, Chemistry, Kitchen Appliances, Physics.
coagulate, forming an interconnected network that solidifies the yolk. The yolk sets somewhere between 60⁰C and 65⁰C. If the temperature stays above 65⁰C for long, the yolk will turn solid. On the other hand, if the yolk’s temperature is not high enough for long enough, salmonella in the yolk will