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3 Cards in this Set
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Ovomucin |
A protein in egg whites that makes thick egg white thick. Disintegrates with age, making the white less cohesive (this is why old eggs are **** for poaching). |
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Ovalbumin |
A sulphurous, heat resistant protein in egg whites that may be antibacterial, and lends the egg characteristic flavors. Heat resistance improves several days after laying, which means fresh eggs need less cooking for a given consistency. |
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Ovotransferrin |
The iron-monger protein in egg whites: it is the first protein to coagulate during cooking, which is why whole eggs cook faster than egg whites (the iron in the yolk saturates the proteins). It changes color when in contact with iron, giving the cook golden egg whites in a copper bowl. A pinch of iron supplement can yield pink meringues. |
