Living · 6 pages · 12 min
How an egg binds or lifts
Egg proteins set into a glue, or a foam of them holds expanding bubbles.
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From the opening
An egg binds when its proteins unfold and link into a network that traps liquid and sticks crumbs or batter together. It lifts when those proteins, whipped around air, set in the heat and lock in bubbles that have expanded. The opening covers heat sets a protein gel, a white foam traps expanding gas, and yolk enriches more than it foams.
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Inside
- Heat sets a protein gel
- A white foam traps expanding gas
- Yolk enriches more than it foams
- Too much heat squeezes water out
- Where the idea stops applying
- A distinction worth keeping
Sources
- Coagulation of egg proteins into a binding gel
- Protein foams that set and hold leavening gas