Why Do Eggs Turn Solid When Cooked? | RapidSmartFacts

Raw eggs are liquid, but heat them and they turn solid.

What causes that dramatic change? It all begins with proteins — long, folded molecules floating

in the egg white and yolk. In a raw egg, those proteins stay

curled up and separate, keeping the egg runny. When you heat

the egg, the proteins start to unfold. As they unfold, they bump into

each other and stick together. These links make a tight, solid structure — turning

the egg white firm and opaque. The yolk thickens for the same reason,

but with different proteins and fats. Temperature matters. Gently cooked eggs stay soft because