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Food Science Science Fair Project

Heat and Egg Coagulation

Heat and Egg Coagulation | Science Fair Projects | STEM Projects
Have you ever wondered how heat affects the coagulation of eggs? Let's find out by making custards with different heating conditions and egg proteins!


The hypothesis is that heat affects the coagulation of eggs.

Method & Materials

You will prepare custards with varied heating conditions and egg protein, and then evaluate the custards based on consistency, texture, flavor, percentage sag, and syneresis volume.
You will need milk, sugar, eggs, salt, vanilla, a double boiler, a Pyrex baker, a sharp knife, and a funnel.


The results of this experiment showed that heat does indeed affect the coagulation of eggs. The custards that were cooked in the oven had a higher percentage sag than those cooked in the microwave.

Why do this project?

This science project is interesting because it explores the effects of heat on the coagulation of eggs, which is a process that is used in many recipes.

Also Consider

Experiment variations to consider include baking the custards in the oven without the Pyrex baker, and using two eggs instead of one.

Full project details

You can find additional information and details for this science fair project here. Have fun exploring!

Related video

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