What Is Egg Coagulation?

by Merrilee Jacobs

Egg coagulation refers to the process that occurs when heat is applied to the protein molecules in the eggs, which thicken into a firmer mass. Explore the science of the egg with information from a professional caterer in this free video on food.

About the Author

In 2001, Merrilee Jacobs launched a catering business called Peasant Fare Catering.