meow :3

+rep #StandWithUkraine

noita gamer,, p cool

good sniper

Although the white starts coagulating earlier, it also stops denaturing later, at 85 °C (185 °F) when it takes on a tender but solid texture. As a result, it is difficult to produce an egg with both a solid white and a thickened but non-solid yolk.[7]

The process of cooking an egg causes the proteins within the yolk and albumin to denature and solidify, resulting in a solid egg white and yolk.[5] Coagulation (denaturing) of egg white proteins begins in the 55–60 °C (131–140 °F) temperature range, and egg yolks thicken at the slightly higher temperature of 65 °C (149 °F), solidifying at 70 °C (158 °F). As such, the yolk of an egg will never solidify before the white, though in a boiled egg heat will take longer to reach the yolk through the albumin (compared to a fried egg), making this doubly true.[4] The process may be reversed through breaking the connections between the proteins, which has been demonstrated through the application of either sodium borohydride or vitamin C.[6]