If an egg is cooked carefully, the white portion may solidify while the yolk remains fluid. Both egg white and the egg yolk contain proteins. Why might there be this difference in terms of protein denaturation?
2007-10-16 17:33:04 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
If you're making a fried egg, the yolk is higher and more condensed while the white spreads out more thinly. If you're boiling an egg, the white surrounds the yolk so it cooks first - just like meat does (the outside cooks while the middle stays rare).
Those are the best thoughts I can come up with for you.
2007-10-16 20:49:54 · answer #1 · answered by Dottie R 7 · 0⤊ 0⤋
Remeber that a baby chick forms in the egg and the egg yolk is the source of nutrition for the chick. That being the case, the yolk probably contains more nutriants than the white of an egg which could cause it to take longer to solidify.
2016-05-23 02:24:20 · answer #2 · answered by margarite 3 · 0⤊ 0⤋
There's a lot of fat and other stuff in the yolk. The different parts of the egg contain very different substances.
2007-10-16 17:41:36 · answer #3 · answered by Jeremy B 3 · 1⤊ 0⤋
Denaturation?? Just eat the f'n egg.
2007-10-17 02:41:31 · answer #4 · answered by ken G 6 · 0⤊ 1⤋
Really what difference does it make.
Eat them both together or just the whites.
2007-10-16 23:56:41 · answer #5 · answered by Bob 6 · 0⤊ 1⤋