So, if you put a naked egg in salt water to shrivel it up, the egg will still contain all the eggy goodness it did before, just with less water. I wonder what sort of interesting texture you get if you then scramble this concentrated egg?
Also, does the white get concentrated, or the yolk, or both?
Maybe you get a rock. That would be cool to try, actually.
There's a membrane between the white and the yolk, and both contain a lot of water, so if I had to guess (just pulling concepts out of my hat), the white gets concentrated first and then its concentration pulls water out of the yolk.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Also, does the white get concentrated, or the yolk, or both?
no subject
There's a membrane between the white and the yolk, and both contain a lot of water, so if I had to guess (just pulling concepts out of my hat), the white gets concentrated first and then its concentration pulls water out of the yolk.
I really have to try this stuff.