Mystery #1Tier 2food / proteins / heat
Why does a runny egg turn firm and white when it heats up, and never turn back?
Crack a raw egg and the inside is a runny, see-through goo. Put it in a hot pan and in moments it turns firm, white and solid. Here is the strange part: let it cool right down and it never, ever goes runny again. Almost nothing else in your kitchen changes and then flatly refuses to change back. Why?
Your guess
What's your hunch: what happens inside the egg to change it for good?
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