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Egg timer
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==Egg boiling== {{multiple image | align = right | direction = vertical | width = 120 | image1 = Electronic-eggtimer.jpg | caption1 = A musical electronic egg timer | image2 = Eggtimer.jpg | caption2 = A colour-changing egg timer }} Eggs consist of [[Ovalbumin|protein]]s which [[Denaturation (biochemistry)|denature]] when heat is applied. They lose their shape and become long strands rather than tight masses. They then tangle with each other causing the liquid of the egg to become more and more [[Viscosity|viscous]]. Most traditional egg timers have a set time of about three minutes, that being the approximate time it takes to [[cooking|cook]] an average sized [[chicken|hen's]] [[egg (food)|egg]] in water. Hard-boiled eggs take longer to cook. The three minute egg timer is for soft-[[boiled eggs]]. <ref name="Herbst">{{cite book | title=[[The New Food Lover's Companion]]| last=Herbst| first=Sharon Tyler| author-link=Sharon Tyler Herbst| year=2001| publisher=Barron's Educational Series|isbn=0-7641-1258-9}}</ref> The egg changes rapidly during the first few minutes of cooking. The changes cannot be seen through the [[eggshell]], so timing is important.
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