Scientists can now un-boil eggs

January 27, 2015 1:41 PM

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Conventional wisdom says that when you boil an egg, it stays boiled. That was true until just recently when researchers at UC Irvine devised a way to un-boil an important protein found in egg whites. This isn’t about actually returning eggs to their unheated state — no one really needs to do that. This research is a proof of concept for a potentially groundbreaking approach to untangling proteins in the lab.

This research used a protein in egg whites known as lysozyme, which is a common enzyme that is also present in human saliva, mucous, and other drippings. Lysozyme is an antibacterial agent, which explains the high concentration in egg whites. When you boil an egg, the structure of the all proteins a...

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