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- protein Coagulates - egg White Becomes Opaque - bacteria Destroyed (Cook Fully To Destroy Salmonella) - overcooking Turns The Eggs Tough And Rubbery - Also The Iron And Sulpher React To Give A Green Line - at Very High Temperature Egg Curdles - Protein Shrinks And Squeezes Out The Water

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1. - protein Coagulates - egg White Becomes Opaque - bacteria Destroyed (Cook Fully To Destroy Salmonella) - overcooking Turns The Eggs Tough And Rubbery - Also The Iron And Sulpher React To Give A Green Line - at Very High Temperature Egg Curdles - Protein Shrinks And Squeezes Out The Water





 
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