To change from a liquid into a semi-solid or solid state; to clot or curdle.
From Latin coagulare (to curdle), from coagulum (curdled milk). The Romans observed milk curdling and named the process after the resulting substance.
Cooking is basically applied coagulation—heat causes proteins in eggs, milk, and meat to unwind and tangle together, which is why a raw egg and a cooked egg are completely different.
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