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Examples
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The last albumen protein to coagulate is heat-resistant ovomucin, which is why the ovomucin-rich yolk cords remain liquid in scrambled eggs long after the rest has set.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The last albumen protein to coagulate is heat-resistant ovomucin, which is why the ovomucin-rich yolk cords remain liquid in scrambled eggs long after the rest has set.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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