Overcoagulation of egg proteins results in toughening and occurs from too much heat or too long a cooking time.

Name: Overcoagulation of egg proteins results in toughening and occurs from too much heat or too long a cooking time.
Brand: Quizplus
Rating: 4.8 (37 reviews)

Question

Quizplus · Accepted Answer

Overcoagulation of egg proteins leads to the squeezing out of water and results in a tough, rubbery texture, which is caused by excessive heat or prolonged cooking time.

Overcoagulation of Egg Proteins Results in Toughening and Occurs from Too