Conventional chemistry wisdom says that something which starts out as a liquid should either remain liquid or evaporate when heat is applied. Why do eggs go in the opposite direction?
In: Chemistry
Explanation: Eggs whites contains a lot of what is called albumin, which normally is like a bunch of small balls of hair. These balls can just easily move around each other. But when heated, these ‘balls of hair’ will unfold, and bind together forming a network. You can kind of imagine it like a woven blanket instead. This blanket will keep together, and that is kind of the same that happens when egg whites are heated.
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