Part of Egg Used

Egg yolks coagulate at a higher temperature (150°–160°F/65°–70°C) than egg whites (140°–150°F/60°–65°C), making them less likely to weep and curdle. Recall that egg yolk proteins are lipoproteins, bonded to fats and emulsifiers. The fats and emulsifiers make it more difficult for proteins to aggregate. Ranking the parts of the egg from highest to lowest in the rate of coagulation and the tendency to overcoagulate: