1. Which of the 3 experiments coagulates first and why?

In the food lab, we experimented with whole egg, egg yolk, and egg white to see which
coagulates first. From the 3 experiments, the egg white coagulated first, followed by the
egg yolk, and finally the whole egg. Egg white coagulates first because its proteins are
more sensitive to heat rather than the egg yolk.

2. Can you explain the differences in coagulation temperature?

Different parts of the egg contain different amounts of nutrients. For instance, the amount
of protein in the whole egg, egg white or albumen, and egg yolk will determine the
coagulation temperature

3. Can you suggest why vinegar is sometimes added to water in which eggs are
poached and why sodium bicarbonate is never added?

Because vinegar is acidic, it is sometimes added to water when poaching eggs. Its
acidity helps the denaturing process of the proteins in eggs, allowing them to keep their
shape better.

Heat plus water Coagulation Temperature

Whole Egg ( eggyolk and 61.7°C 72°C

eggwhite)

Egg yolk 62.4° C 76°C

Egg white 58.7 °C 72°C