8.4 Eggs Conclusion
- What parts of the egg contain protein?
- Why does the egg white coagulate at a lower temp compared to the egg yolk?
- Which custard products were an egg sol and which were an egg gel?
- What steps were taken to prevent coagulation while making the stirred custard?
- What method was used to prevent over-coagulation while making the baked custard?
- Why don’t we hard-boil eggs in food preparation?
