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What causes hard skins on baked eggs?


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What causes hard skins on baked eggs?

annalou | Sep 15, 2007 10:43 AM

I know one of you kitchen whizzes will know this. When you bake a whole egg, such as in a muffin cup, what causes the hard, shiny surface? It's almost like cellophane and shiny? I know it must be related to why people use an egg wash to give a shine to a food, but I'm interested in the chemistry behind it, should anyone know. It's pretty, but a bit tough to then cut through to eat.

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