[[Fil:Raw egg.jpg|thumb|Molekylær gastronomi omhandler bl.a. studiet af, hvorledes forskellig tilberedningstemperaturer påvirker [[Hønseæg|æg]],<ref>{{cite web|last=Gadsby|first=Patricia|url=http://discovermagazine.com/2006/feb/cooking-for-eggheads/|title=Cooking For Eggheads|publisher=Discover Magazine|date=2006-02-20|access-date=2010-09-08}}</ref><ref>{{cite web|url=http://www.khymos.org/eggs.php|title=Eggs|publisher=Khymos.org|access-date=2010-09-08|date=2009-04-08|archive-date=11. april 2009|archive-url=https://web.archive.org/web/20090411202009/http://khymos.org/eggs.php|url-status=dead}}</ref> deres [[viskositet]], [[overfladespænding]] og måden hvorpå der kan komme luft ind i æggemassen.<ref name="Proving It">{{cite web| url=  http://www.gourmet.com/magazine/2000s/2005/01/hervethis| title=  Proving It: Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France—and the world—cooks| last=  Kuh| first=  Patric| publisher=  [[gourmet.com]]| date=  1. januar 2005| access-date = }}</ref>]]
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