/ck/ - Food & Cooking

now the honey was the firmest of them all except for the white sugar which has been performing about as well as the salt

keep in mind the salt was stored away for 6 days, this has only been.. 3? 2.5?

but that leaves me with the belief that there is something else at play here with the honey
why is honey acting this way with an egg yolk? does honey bind proteins together like some form of meat glue?
clearly I need to do some research on the less known properties of honey