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Results tagged with Search options user 50214

Questions about eggs and egg based foods, or egg substitutions in recipes.

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I think it has to do with the density of the egg, the oil and butter. Eggs have a density of around 1.03 g/cc, butter is around .96 g/cc and oil is around .91 g/cc. as you heat the butter or the oil …
answered Aug 31 '16 by Chilly