flow together any more. The liquid egg thus
becomes a moist solid. And because the large
protein molecules have clustered together
densely enough to deflect light rays, the
initially transparent egg albumen becomes
opaque.
How heat solidifies a liquid egg. Egg proteins
begin as folded chains of amino acids (left) .
As they’re heated, their increased motion
breaks some bonds, and the chains unfold
(center). The unfolded proteins then begin to
bond to each other. This results in a
continuous meshwork of long molecules
(right) , and a moist but solid egg.
The other treatments that cause egg to firm