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#1
09-17-2005, 03:05 AM
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Eggs
When using whole eggs and removing the yolks there is a clear gel-like substance that is attached (surrounds) the yolk and is removed with it. Occassionaly I will try to keep that clear gel in the bowl with the egg whites. I finally remembered to ask you guys what the heck this substance is, since I have no idea [img]/forum/images/graemlins/confused.gif[/img]. So, what is the clear gel (not liquid egg white) that is attached to the yolk in whole eggs? also, if anyone knows, what is this substance composed of?
Thanks in advance for your replies.
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#2
09-17-2005, 04:45 AM
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Re: Eggs
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<font color="red">Height:</font> 5'11 <font color="red">Starting Weight:</font>170.0 lbs <font color="red">Current Weight:</font> 167.2 lbs <font color="red">Starting BF%:</font> 16.0% <font color="red">Current BF%:</font> 14.6% Link to my Hyperplasia Challenge Journal |
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#3
09-17-2005, 01:47 PM
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Re: Eggs
Good stuff. Great link. But, what is the chalazae composed of (fat, cholesterol, protein)? I didn't see anything on the link.
Basically, should I kick that out when I want egg whites-or leave it in. Thanks
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#4
09-17-2005, 05:16 PM
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Re: Eggs
It is actually a higher-protein part of the egg white. Leave it in!
__________________
<font color="red">Height:</font> 5'11 <font color="red">Starting Weight:</font>170.0 lbs <font color="red">Current Weight:</font> 167.2 lbs <font color="red">Starting BF%:</font> 16.0% <font color="red">Current BF%:</font> 14.6% Link to my Hyperplasia Challenge Journal |
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#5
09-17-2005, 06:35 PM
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Re: Eggs
Is this the part of the egg that looks like a sperm under a microscope?
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