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
Because it’s a chemical reaction. I mean, cakes don’t melt into liquid when you bake them. Steak doesn’t melt into a puddle when you cook it.
You’re equating a gas/liquid/solid phase change to an egg’s chemical reaction.
They turn solid because proteins unfurl
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