This is more for the scientist of the community. Coagulation. What is coagulates with heat besides eggs??

Is it really a unique function only found in eggs?

Jonathan Bell
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3 Comments

AntoniaJames November 9, 2021
All proteins coagulate with heat (i think). It's in part what causes fish to seize up, and chicken breast to get too tough, when too much heat is applied too quickly.

I looked for an explanation of this online, and found a marvelous "lesson plan download" on the Utah Education Network site. When I tried to copy the link, the only option it gave was to download the document.

I copied it to a Google Doc, posted on my Google Drive, here:
https://docs.google.com/document/d/1NIclq5Pt_Ws0qsdIRKg49CodppLTKLcI2bp_0SxJEt4/edit?usp=sharing

You wanted science? Well, here's some science! Quite interesting and nicely drafted, too, I might add. Thank you, Utah Education Network! ;o)
 
Diane Z. November 9, 2021
Vegans often use flax seed meal as an egg replacement. One tablespoon of flaxseed meal to three tablespoons of water. Let sit for 5 minutes before using. I think chia seed gel might work also, but have never tried it.
 
Jonathan B. November 9, 2021
What else*. Sorry typo.
 
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