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Egg coagulates when heated during cooking. Temperature, time, and the addition of other ingredients affect coagulation. The egg white coagulates at a slightly lower temperature than the egg yolk. The coagulation temperature of both egg white and egg yolk is below boiling point. Temperatures that are too high can cause egg proteins to loose moisture, shrink, and toughen. This is why you should use low to moderate temperatures for cooking eggs.
Cooking time also affects coagulation. Cooking egg proteins too long can cause them to lose moisture and shrink. When both high temperatures long cooking times are used, moisture loss and shrinkage become even greater.
The addition of other ingredients changes the coagulation temperature of eggs. This is because extra ingredients dilute the proteins found in eggs. As the concentration of egg proteins increases, the coagulation temperatures decrease. For instance, eggs scrambled without added milk will coagulation at a lower temperature than eggs scrambled with added milk. Eggs with sugar added will coagulate at a higher temperature than eggs without sugar. On the other hand, acid and salt both lower the coagulation temperature of eggs.
Titany answered the question on April 25, 2022 at 11:35
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