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An Entity of Type : prov:Entity, within Data Space : webisadb.webdatacommons.org associated with source dataset(s)

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  • Egg white coagulates between 144 and 149?? F, egg yolk coagulates between 149 and 158?? F and whole eggs between 144 and 158?? F. If the eggs are to be used in a recipe with other food items, dilute the eggs with liquid or other ingredients, such as milk, or sugar (at least ?? cup liquid or sugar per egg as in custard) and cook the egg mixture to 160?? F to destroy harmful bacteria.
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