What You Need to Know
At 55–70 °C the albumin proteins in the white denature and form a translucent matrix, while the yolk’s lipoproteins coagulate into a semi‑solid structure. The controlled heat prevents Maillard browning, preserving the yolk’s orange hue and the white’s pale color. The process also inactivates Salmonella by reaching 70 °C for at least 3.5 minutes, ensuring safety without over‑cooking.
The Science
Primary Reaction
Denaturation of albumin proteins and coagulation of yolk lipoproteins