What You Need to Know
Maintaining a constant sub‑boiling temperature denatures ovalbumin, ovotransferrin, phosvitin and lipovitellin, allowing controlled coagulation of whites and yolks. The rate of protein unfolding and aggregation is temperature‑dependent, producing textures from silky to firm while preserving natural flavor and color. Because the Maillard reaction is avoided, the eggs retain a pure eggy aroma and a delicate mouthfeel.
The Science
Primary Reaction
protein denaturation and coagulation