X-raying eggs while they cook reveals how egg white becomes solid
Eggs change a lot during cooking – and we’re closer to understanding the process
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Egg whites are one of the most versatile foods as they can foam, gel and also act as emulsifiers. Very little is known about how the proteins inside egg whites bind together to achieve these properties – but using X-ray analysis we now have a better idea.
Nafisa Begam at the University of Tuebingen in Germany and her colleagues have used a technique called X-ray photon correlation spectroscopy to understand how the network of proteins form when an egg white is cooked.
“The egg white …
