Cooking, Food, Chemistry, Kitchen Appliances, Physics.
coagulate until about 80⁰C. It seems contradictory to our experiences, but that’s why the Japanese Onsen-tamago（温泉蛋）gets its semi-solid yolk and watery white. In the hot spring, the egg is held in a water bath at a temperature where the yolk starts to set but some of the proteins in the white have