It's not a pure chemical compound but a complex mix of many compounds, so you also have to consider how the whole structure change with heat and not simply the physical properties of a single compound.jobyts said:Question on egg :)
Mostly, when you heat a solid, it changes to anoher solid, or liquid, or gas. The only thing I have seen a liquid, when heated becomes solid is an egg. Can someone please explain the actual process that causes this?
Yep. Do that all the time. But there's an intermediary step - it needs to be metabolized first.Invictious said:Anyone tried boiling an egg until it becomes a gas? Egg gas anyone?
Egg solidification, also known as egg coagulation, is the process by which liquid egg whites and yolks become a solid mass when heated.
Eggs contain a protein called albumin, which denatures when heated. This means that the protein molecules change shape and bind together, forming a solid structure.
Egg solidification begins to occur at around 140°F (60°C), which is when the protein molecules start to denature. The process is completed at around 158°F (70°C).
The acidity of the egg whites, the temperature at which the eggs are cooked, and the presence of other ingredients such as salt or sugar can all affect the rate and degree of egg solidification.
No, once the egg proteins have denatured and coagulated, they cannot be returned to their original liquid state. However, the solidified egg can be broken down and reformed into a different texture through techniques such as whipping or blending.