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Frying does many things to an egg. First, it coagulates the proteins. The proteins become denatured and stick together, causing the egg to harden and turn opaque. Second, it dehydrates the egg. Frying drives off moisture and makes the egg dryer. Third, it browns the egg. Browning is caused mostly by maillard browning, which is a chemical reaction between sugar and protein. Forth, it increases the fat content of the egg. Fifth, it inactivates microbes and enzymes that may be present in the egg.

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13y ago

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