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2.2. Preparation of egg yolk samples

JW Jinghui Wang
WL Wei Luo
YC Yan Chen
QZ Qionglian Zhang
PH Putri Widyanti Harlina
JW Jinqiu Wang
FG Fang Geng
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Fresh eggs were selected and heated using different modes in an egg steamer (ZDQ-B06R2, Foshan Xiaoxiong Electric Co., Ltd., Foshan, Guangdong, China). Room temperature (25 °C) was the starting point of heating, and the heating temperature curves (measured) are shown in Fig. S1. After boiling, the egg yolks were collected, marked as hot spring egg yolk (HEY), soft-boiled egg yolk (SEY), normal-boiled egg yolk (NEY), and over-boiled egg yolk (OEY). Eggs marked as fresh egg yolk (FEY) were compared as a reference. The egg-cooking procedure was repeated 3 times, and 5 yolks were collected and mixed for each repetition; in total, 15 yolks were collected and mixed randomly into 3 replicates for each treatment group.

Copyright and License information:  ©2022 The Author(s)
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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