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Quick cooling improves eggs
A rapid-cooling process for eggs developed by a Purdue University researcher can strengthen proteins and increase shelf life of the eggs.

Developed by Kevin Keener, a professor of food science at the university, the cooling process uses circulated carbon dioxide to stabilize the proteins in egg whites and create a thin layer of ice inside the egg’s shell to cool it from the inside within minutes. Since the proteins have been stabilized by the process, the eggs …