Thread: Egg Albumen?

can someone please explain why egg whites turn white and solid when cooked

I Know it's the denaturization of the molecules or something but that makes no sense to me[/i]

The solid bit is due to the fact that when the denatured proteins attach to other proteins, they form a messy inter-connected web of congealed protein.

In other words it is the re-formation of hydrogen bonding between different protein molecules that solidifies the egg. You already know that it is the heat that denatures the proteins in the first place.