Effect of Storage Period on the Coagulation State of Soft-boiled Eggs (Onsen eggs)

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  • 温泉卵の凝固状態に与える貯蔵期間の影響
  • オンセンラン ノ ギョウコ ジョウタイ ニ アタエル チョゾウ キカン ノ エイキョウ

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Abstract

<p>In this study, we aimed to examine the effect of cooking temperature, cooking duration and storage duration on the texture of soft-boiled eggs (Onsen eggs). Fresh eggs and eggs stored at 25°C for one or two weeks were heated at 65°C, 68°C, and 70°C, and the yolks and whites of the eggs were analyzed. The storage durations significantly decreased the firmness of egg whites in eggs cooked at 68°C and 70°C, but did not have an effect on egg whites cooked at 65°C. The hardness of egg yolks heated at 65°C, 68°C, then 70°C decreased according to storage duration Additionally, increased cooking times affected the hardness of Onsen egg yolks. Firmness of egg whites was also affected by cooking duration in eggs cooked at 70°C. These results indicate that small differences in cooking temperature can influence the coagulation state of Onsen eggs.</p>

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