This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Egg Composition

Egg yolks contain nearly 50% water, 16% protein and about 30% fat, while their whites are made up of nearly 90% water, 10% protein and less than 1% fat.

The whites start to coagulate at between 55 and 60 degrees centigrade and yolks at about 65 degrees centigrade. So when cooking the whites always firm first.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review