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Why are refrigerated eggs easier to separate than room-temperature ones?

The viscosity of the egg white (albumen) and the surface tension of the yolk membrane are noticeably greater at refrigerator temperature than at room temperature. This means that the albumen will more readily slide away from the yolk - and that the yolk membrane will be less likely to rupture during the separation process when the cook moves the egg back and forth between the halves of the eggshell.

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10:47:33 on 09/05/07 by Webmaster - Questions and Answers -