eggs lose water in the form of steam and get rubbery, while mixtures of eggs and other liquids separate into two phases, the added water and the solid lumps of protein The key to cooking egg dishes, then, is to avoid overcooking them and carrying coagulation too far Above all, this means temperature control For tender, succulent results, egg dishes should be cooked only just to the temperature at which their proteins coagulate, which is always well below the boiling point, 212ºF/100ºC The exact temperature depends on the mixture of ingredients, but is usually higher than the temperature needed to kill bacteria and make the dish safe (Warm but still liquid yolk is another story; see p 91) Generally, plain undiluted eggs coagulate at the lowest temperatures Egg white begins to thicken at 145ºF/63ºC and becomes a tender solid when it reaches 150ºF/65ºC This solidification is due mainly to the most heat-sensitive protein, 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 ... 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... 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 ... 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