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. 2017 Aug 10;12(8):e0182912. doi: 10.1371/journal.pone.0182912

Fig 5. Effects of different concentrations of salt on the hardness and springiness of the raw egg yolks, cooked egg yolks, and egg whites during salting.

Fig 5

(A) The hardness of the raw yolks. (B) The springiness of the raw yolks. (C) The hardness of the cooked egg whites. (D) The springiness of the cooked egg whites. (E) The hardness of the cooked yolks. (F) The springiness of the cooked yolks.