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Old Jul 3rd 2015, 12:58 PM
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Michael Michael is offline
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Default Food Science Question

Whenever I boil vegetables or potatoes in water, I always get a bit of white foam that sticks to the pot like a film. I always assumed that this was just some starch-like product from that being boiled.

But I get the exact same result from boiling eggs to make hard-boiled eggs, so how can it be starch?

Anyone have any idea what that white foam/film is and where it comes from?
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