Scientists unboil an egg, and it may be a big deal

January 25, 2015 8:36 PM

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Scientists unboil an egg, and it may be a big deal

As anyone who has ever cooked one knows, egg "whites" are clear until they are cooked. Egg whites are high in protein, and when they cook, the proteins start to unfold, and then fold back up in a tighter, more tangled structure. This is why they go from being clear and mucus-like to white and rubbery.

Researchers at the University of California, Irvine, and Flinders University in Australia have figured out a process that can pull apart the tangled proteins allowing them to refold and return to their original structure.

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