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When an egg cooks, the egg white changes from a transparent fluid to an opaque solid in a process known as A. Coagulation B. Gelatinization C. Caramelization D. Thickening
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When an egg cooks, the egg white changes from a transparent fluid to an opaque solid in a process known as

A. Coagulation
B. Gelatinization
C. Caramelization
D. Thickening

User Ubershmekel
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2 Answers

2 votes
I am not sure but i think it is D. Thickening
User Andrew Scott Evans
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5 votes
The answer is A. Coagulation
User Smagnan
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