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
The same way cooking cake batter causes it to turn into a solid, because of 2 reasons 1)it’s not just a phase change like boiling water, it’s a chemical reaction (which is why you can’t then cook the egg/cake to make them turn back into a liquid) and 2) because the actual liquid in the egg/cake batter does follow the standard phase change rules, the water evaporates, but it leaves behind the suspended/dissolved solids (like if you boil salt water, you get a glass full of salt crystals)
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