Guest guest Posted January 1, 2006 Report Share Posted January 1, 2006 The test is temperature. 118 degrees is the top of enzyme life. Should be lower than 118. Try using them in eggnog raw. Frying is not the best way to prepare foods. Enzymes in Egg Yolks I have been making myself many fried eggs, and I'm wondering if anyone knows if the enzymes in the yolks are still intact as long as they are still runny? --- http://USFamily.Net/dialup.html - $8.25/mo! -- http://www.usfamily.net/dsl.html - $19.99/mo! --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2006 Report Share Posted January 1, 2006 I've found the writing conflicting and confusing about the temperature needed for enzyme destruction. Nourishing traditions stated that enzymes are desrtoyed at 118 degrees wet temperature and 150 degrees dry, the untold story of milk states the same thing near the beginning of its chapter on enzymes. These statements make it sound like all the enzymes are immediately destroyed once that temperature is reached. However, later in the same chapter of the untold story of milk where it talks about the specific enzymes in milk, it says that destruction begins at 188 degrees but isn't complete until temperatures that range from 150 to 175 depending on which particular enzyme you're talking about. It seems like two different statements. About the frying, I'm curious as to why you think it's not a good thing to do, considering that in Nourishing Traditions it says there is nothing wrong with frying an egg in butter. If I ever have any egg yolks by themselves I usually do something raw with them, but I was frying whole eggs because it say not to eat very many raw whites in Nourishing Traditions and I wanted to eat the whole egg, so I thought maybe frying was the compromise that cooked the white but not the yoke. However if anyone knows any other ways that do that goal better I'd love to hear. > > The test is temperature. 118 degrees is the top of enzyme life. Should be > lower than 118. Try using them in eggnog raw. Frying is not the best way > to prepare foods. > > Enzymes in Egg Yolks > > > I have been making myself many fried eggs, and I'm wondering if anyone > knows if the enzymes in the yolks are still intact as long as they are > still runny? > > > > > > > > > > --- http://USFamily.Net/dialup.html - $8.25/mo! -- http://www.usfamily.net/dsl.html - $19.99/mo! --- > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 1, 2006 Report Share Posted January 1, 2006 > > I've found the writing conflicting and confusing about the temperature > needed for enzyme destruction. We're having a similar discussion on the Discussing NT list right now. Somebody pointed out that cooking eggs on high heat causes them to oxidize, etc. So you're not the only one confused, not by a long shot! I'll need to do more checking before I stop making scrambled eggs every morning. ~Joe Quote Link to comment Share on other sites More sharing options...
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