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I'm doing a food tech assignment and I need to know how adding sugar to the water effects the coagulation of protein when poaching eggs.

Divi
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chelsea
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1 Answers1

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Sugar stabilizes proteins and reduces foaming (salting in). I'm not sure how much sugar you'd need to add to your egg water to reduce dissipation and strand formation, but some protein structures are affected positively by sucrose concentrations below 30 grams per liter.

Wayfaring Stranger
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