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Thread: Egg Albumen?

  1. #1 Egg Albumen? 
    Forum Senior Booms's Avatar
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    Sep 2008
    The perceptual schematic known as earth
    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]

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  3. #2  
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    Sep 2007
    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.

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