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That's one degree hotter than you need for the proteins in an egg yolk to coagulate — that is, to cook.
这只比蛋黄中蛋白质凝固需要的温度高 1℃——也就是煎蛋所需的温度。
Coagulated proteins are insoluble products formed by the action of heat or alcohol on natural proteins such as cooked meat or cooked albumin.
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