egg coagulation



  • Separated white of egg coagulates between 60 and 65°C and the yolk between 62 and 70°C. These temperatures are raised when eggs are mixed into liquids with other additions. coagulation and thickening of an egg, milk and sugar mixture, as in custard, will take place between 80 and 85°C and it will start to curdle at 88 to 90°C.