Egg consists of three main parts, the shell, the egg white and the egg yolk. The shell consists of calcite crystals embedded in a matrix of proteins and polysaccharide complex. Inside the shell the viscous colourless liquid called the egg white accounts for about 58 percent of the total egg weight.
Egg proteins change when you heat them, beat, or mix them with other ingredients. Understanding these changes will help you understand the roles of eggs in cooking.
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Egg consists of three main parts, the shell, the egg white and the egg yolk. The shell consists of calcite crystals embedded in a matrix of proteins and polysaccharide complex. Inside the shell the viscous colourless liquid called the egg white accounts for about 58 percent of the total egg weight.
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