Why do egg whites make a stable foam when beaten? ...

[acc299]

Why do egg whites make a stable foam when beaten?

Question 2

What are the characteristics of a deteriorated egg?

[shaikhs]

Answer to Question 1

Egg whites make a stable foam when beaten because of the proteins and stabilizer in eggs. Conalbumin and ovalbumin supply the majority of protein for the foam, and ovomucin is the foam stabilizer in egg whites.

Answer to Question 2

After the egg is laid, moisture and CO2 are lost through the pores of the shell. The characteristics of a deteriorated egg include a pH of 9.0-9.7, large air cell, and low levels of CO2 . When cooked, the deteriorated egg will be flatter and have a thinner albumen over the yolk, more ragged edges of egg white, and an off-centered yolk.

[acc299]

Thanks for the timely response, appreciate it

[scottmt]

Great answer, keep it coming