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I have also wondered about this but never though to ask about it. Another question: why does the application of heat turn egg "white" white? I do know that the clear liquid is of little nutrition and made to hold the yolk at the center of the egg, and that might be why the fibrous properties would melt and mold with the application of heat.If Im wrong, someone stop me before I become too sure of myself.edit: the sensation of burning is when skin cells are dying ahead of themselves. Skin dies in hot, and skin dies in cold. I do not believe it is the same for normal matter, which lack brain cells and pain receptors.
From cooking I understand that its the albumen(sp?). I don't know how it works or why but im sure thats the stuff, that makes them eggcellent.... hah, im so not funny.
Ii know its something to do with altering the structure of the protein - heat denatures protein, so the tertiary (3-D) structure will basically fall apart - and I suppose this must have something to do with it going from clear and gooey to opaque and hard, but I don't know the specifics.
As I boiled an egg this morning for my son ..It dawned on me as to why the application of heat makes them go hard ?
Another question: why does the application of heat turn egg "white" white?
Quote from: neilep on 07/02/2007 16:12:13As I boiled an egg this morning for my son ..It dawned on me as to why the application of heat makes them go hard ?Proteins (especially Albumin) are dissolved or disperded in water. Heating make them loose their water and also change their shape making them packed together (protein's irreversible denaturation).I sincerely don't know if extreme cold can denaturate irreversibly a protein solution; it could be.
As I boiled an egg this morning for my son ..It dawned on me as to why the application of heat makes them go hard ?I can't think of anything else that when cooked...starts of slimy and gooey and then becomes rigid when cooked.You know how extreme cold also burns ?...could an egg be cooked like this too ?..I don't mean frozen but cooked ?