At what temperature do egg yolks coagulate?

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Multiple Choice

At what temperature do egg yolks coagulate?

Explanation:
When egg yolk proteins are heated, they unfold and then link together to form a network that thickens and sets the yolk. This coagulation happens in the mid-60s Celsius range, with 65–70°C being typical. About 66°C sits right in that common range, making the yolk firm and gel-like. If you heat around 60°C, it may start to thicken but won’t be fully set yet. Heating to 80°C is too high and can lead to over-coagulation, resulting in a tougher texture. So, 66°C reflects the temperature at which egg yolks reliably coagulate.

When egg yolk proteins are heated, they unfold and then link together to form a network that thickens and sets the yolk. This coagulation happens in the mid-60s Celsius range, with 65–70°C being typical. About 66°C sits right in that common range, making the yolk firm and gel-like. If you heat around 60°C, it may start to thicken but won’t be fully set yet. Heating to 80°C is too high and can lead to over-coagulation, resulting in a tougher texture. So, 66°C reflects the temperature at which egg yolks reliably coagulate.

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