How are scrambled eggs returned to their original state?

Can the boiled egg be converted back to its previous state?

In 2015, American and Australian chemists showed that the boiled and solidified egg could be back old state . It’s not a magic show, it’s chemistry! And it’s not just a show. The method used to transform the egg into an egg is an important technique that will enable many inadequate defective proteins, from cheese production to cancer research, to be repaired and recovered from time and cost. Here is the technique that made the cooked egg the old one.

When the egg is boiled, the transparent substance (albumin) in the egg whites turns and solidifies. The reason is that the proteins mix.

While the eggs are cold, these proteins slide over each other and act like liquids. But when heated, the 3D structures of these proteins break down and form a branched structure, so they can not move freely over each other; the branches of the protein chains become immobilized by interlocking.

The chemists showed that the boiled and solidified egg could be returned to its original state. It was possible to add the urea to the solidified egg of the egg and mix it in the vortex tube mixer to separate the proteins from each other and restore them.

This method is seen as an important technique that will enable many inadequate defective proteins, from cheese production to cancer research, to be recovered from time and cost.

The egg shell mainly consists of calcium carbonate. Its natural color is white. Some birds go to a different color to cover their white shells to camouflage their eggs or to separate them from other eggs.

Some protozoan protoporphyrin pigment that breaks down hemoglobin, making some chicken eggs brown.

It is the type of chicken that determines whether the egg is white or brown. Once upon a time there was a misunderstanding that brown eggs were healthier. For this reason, many farms engaged in commercial production have given weight to the breed of chicken laying brown eggs.

Maran chicken(known in French as “chestnut”) is a brownish reddish brown color of the egg. However, this color flows so easily that when it was first produced in the UK in the 1930s, most people thought the eggs were dyed.

Why is there a gray layer around the egg yolk?

92 percent of the egg white is water. The rest is a mixture of 148 different proteins, most of which are ovalbumin, ovotransferin and ovomucoid.

At room temperature, these proteins have a spherical structure; this structure consists of the protein chain of amino acids and the linkage between them.

When the egg is boiled, the sulfur bonds dissolve with heat and each protein molecule dissociates, sticks to it, and solidifies. In terms of ovalbumin, this phase occurs at 77 degrees.

But over 70 degrees the sulfur turns into hydrogen sulphate and the egg yolk forms the reaction sulphate with iron. This is the color of the greenish gray plate around the egg yolk.

You can prevent it from getting this color by holding the cold water and lowering its temperature after boiling the egg.

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