EggProteinCoagulation [fact] v1.0.0

Egg white proteins begin denaturing at 60°C and are fully set by 80°C. Egg yolk proteins begin setting at 65°C and are fully cooked at 70°C. Gentle heat (63–65°C sustained for several minutes) produces a custardy, jammy yolk; high heat produces a chalky, crumbly yolk.

Confidence

strong

Applies To

• Soft-boiled and onsen eggs — 63–65°C for 45–60 min in sous-vide or temperature-controlled water.
• Custards and crème brûlée — held below 85°C to prevent curdling.
• Scrambled eggs — low heat (< 70°C) for creamy texture; high heat (> 80°C) for firm curds.

EggProteinCoagulation [fact] v1.0.0

Egg white proteins begin denaturing at 60°C and are fully set by 80°C. Egg yolk proteins begin setting at 65°C and are fully cooked at 70°C. Gentle heat (63–65°C sustained for several minutes) produces a custardy, jammy yolk; high heat produces a chalky, crumbly yolk.

Confidence

strong

Applies To

• Soft-boiled and onsen eggs — 63–65°C for 45–60 min in sous-vide or temperature-controlled water.
• Custards and crème brûlée — held below 85°C to prevent curdling.
• Scrambled eggs — low heat (< 70°C) for creamy texture; high heat (> 80°C) for firm curds.

Sources

Relations

related: [@recipes/term-tempering, @recipes/fact-emulsion-temperature-window, @recipes/rule-rest-meat-after-cooking]

Confidence

strong

Source

• McGee, Harold. 'On Food and Cooking' (2004), Chapter 2: Eggs.
• Modernist Cuisine, Volume 4 — Eggs.
• This, Hervé. 'Molecular Gastronomy' (2006).

Applies To

• Soft-boiled and onsen eggs — 63–65°C for 45–60 min in sous-vide or temperature-controlled water.
• Custards and crème brûlée — held below 85°C to prevent curdling.
• Scrambled eggs — low heat (< 70°C) for creamy texture; high heat (> 80°C) for firm curds.