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<table border="0" cellpadding="3" cellspacing="1" width="100%" class="forumline"> <tr> <th class="thCornerL" width="22%" height="26">Autor</th> <th class="thCornerR">Wiadomość</th> </tr> <tr> <td width="22%" align="left" valign="top" class="row1"><span class="name"><a name=""></a><b>john2072</b></span></td> <td class="row1" height="28" valign="top"><table width="100%" border="0" cellspacing="0" cellpadding="0"> <tr> <td width="100%"><img src="http://picsrv.fora.pl/xeon/images/icon_minipost.gif" width="12" height="9" alt="Post" title="Post" border="0" /><span class="postdetails">Wysłany: Czw 17:03, 27 Sty 2011<span class="gen"> </span> Temat postu: boots on clearance| on the other hand</span></td> </tr> <tr> <td colspan="2"><hr /></td> </tr> <tr> <td colspan="2"><span class="postbody">l be between the center and the exterior.The Temperature Timeline of Boiling an EggNow, here's what happens as an egg white cooks:    * From 30 -140 degrees: As it gets hot <a href="http://uggbootsclearancezone.com" target="_blank" class="postlink">boots on clearance</a>, its proteins, which resemble coiled up balls of yarn <a href="http://www.nikejordanheels.com/" target="_blank" class="postlink">customize air jordans</a>, slowly start to uncoil.    * At 140 degrees: Some of these uncoiled proteins—called ovotransferrin—begin to bond with each other, creating a matrix, and turning the egg white milky and jelly-like (like the innermost layers of egg white in the 3-minute egg above).    * At 155 degrees: The ovotransferrin has formed and opaque solid, though it is still quite soft and moist (see the white of the 5-minute egg).    * At 180 degrees: The main protein in egg whites—ovalbumen—will cross-link and solidify, giving you a totally firm egg white (see the whites of the 7 and 9 minute eggs). This is very similar to the gunk that seeps out of the surface of overcooked salmon.    * 180 degrees-plus: The hotter you get the egg, the tighter these proteins bond, and the firmer, drier, and rubbier the egg white becomes (the 11-15 minute eggs). Hydrogen Sulfide, or "rotten-egg" aromas, begin to develop. Ick.Egg yolks <a href="http://www.uggsclearancezone.com/" target="_blank" class="postlink">ugg australia boots clearance</a>, on the other hand, follow a different set of temperatures:    * At 145 degrees: They begin to thicken and set up.    yilai: <br /><a href="http://www.cheapuggsclearancer.com" target="_blank" class="postlink">ugg boots clearance</a> <br /> <br /> <br /> <a href="http://onlythebestservices.com/rainyforums1/viewtopic.php?p=12800#12800" target="_blank" class="postlink">women's michael jordan heels|financial risk contro</a></span></td> </tr> </table></td> </tr> <tr> <td colspan="2" height="1" class="spaceRow"><img src="http://picsrv.fora.pl/xeon/images/spacer.gif" alt="" width="1" height="1" /></td> </tr> </table>
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