Somehow, the copper ions tend to lock up the conalbumin stuff to keep it from getting lumpy.
2.
This mix of copper ions and conalbumin is sturdier, egg white-wise, than just plain conalbumin by itself.
3.
This mix of copper ions and conalbumin is sturdier, egg white-wise, than just plain conalbumin by itself.
4.
This is how it works : When you whip up eggs in a copper bowl, a bunch of the copper ions jump ship and hook up with a protein in the eggs called conalbumin . ( EDS : CQ)
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