This lab has 2 parts. First week will be used to study very strong temperature dependance of the denaturation processes in both egg white and yolk. Video shows David Weitz eggs preparation at temperatures 59C, 63C and 66C during 30min by using Sous-Vide technique. Difference in temperature in a 3C has dramatic effect on the egg. That at 63C is close to old japanese Onsen Tamago egg preparation technique in the hot spring water.

In the second week we will work on egg preparation similar to the Starbucks offer of Sous Vide Eggs .