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How to reduce the viscosity without changing the total solids in Egg yolk liquid? Answered


If you don't want to change the ration of the solution you can put a cap on the container and let it sit. as time goes by the mixture will loose it's viscosity as the albumim(?) breaks down. Not the healthiest mixture now though.

Is this another industrial / manufacturing -process question?


Generally to reduce viscosity you add solvent (as rickharris says: water) and to increase viscosity you add solute (dissolved solids). If you want to maintain the proportion solvent/solute you can add solvent and a simpler solute (like salt) to return to the same proportion. If it were a simpler substance you could also increase the temperature, just dont increase too much or you run the risk of cooking it solid.

beat and add water.