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Persistent bit of uncoagulated yolk

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Reference no: EM132525615

When an egg is hardboiled, there is a persistent bit of uncoagulated yolk at the center if the hard cooked egg.

a. What is at the very center of the yolk?

b. Is your answer to (a) consistent with the fact that very high concentration of iron prevents yolk from "setting" or coagulating?

Reference no: EM132525615

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