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ChatterBank0 min ago
Eggs are weird
All objects or foods you heat to melt and cool to make it liquid but the egg is diffrent you fry it (Heat) to solidify it any keep it cool to keep it liquid. Can someone tell me why this is?
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Egg white is mainly water and a protein called albumen. Albumen molecules are fairly long and nearly straight. That means that they slip past each other easily and so the mixture behaves like a liquid. As you should know, heat denatures proteins - it causes them to twist into new shapes. These twisted shapes get entagled with each other and can no longer slide past each other. In other words it behaves like a solid. The heating may also allow parts of neighbouring molecules to come into contact where bonding can occur.
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