Background

 

The three main components of an egg include the egg shell, egg white, and the yolk.  Conduction can be modeled through these three layers. The egg shell, a very thin layer in comparison to the other two layers, makes up only 10% of the egg composition.



Egg Properties

As eggs cook, the following properties are observed:

-Coagulation of egg yolk occurs in the range 65° to 70°C

-Fresh egg whites coagulate in the range 62° to 65°C

Background

  1. -Introduction

  2. -Types of Heat Transfer

  3. -Properties of an Egg


Handouts

  1. -Heat Transfer Worksheet