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Without getting too technical, it has to do with the molecular structure of protein molecules within the egg whites changing. Once the protein molecules heat up, they form tight bonds with each other, not allowing any light to pass through. That's why they go from translucent --> opaque.
Wiki User
∙ 12y ago
Wiki User
∙ 15y agoThe egg white (albumen) thickens because its proteins join together as it is heated.
Wiki User
∙ 13y agoMostly because it got so hot in there. Also because eggwhites change when you cook them.
Wiki User
∙ 14y agoI don't think an egg changes color wen cooked.
Wiki User
∙ 13y agoThere are lots of proteins in an egg's albumin which thickens whenever it is heated.
Wiki User
∙ 12y agobacause it is cooked
Wiki User
∙ 11y agoit s all about the protien in the
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Why can't you change a cooked egg back into an uncooked egg?
Because you cant re-liquify a solid once it becomes a solid.
What inference can you make about the digestibility of cooked egg white?
Cooked egg white is quite digestible.
The clear protein of an egg white becomes opaque and firm when cooked because the heat?
it turns the protein into carbohydrates
Does the protein level in meat change when cooked?
YES it does in a way. Actually it becomes more "bioavailable." That is, cooked meat provides more protein that your body can absorb than uncooked meat.
What does an egg change into when its cooked?
This answer is an easy one, answer, a cooked egg. JWP
What is the difference between cooked and uncooked egg?
The difference between a cooked egg and a raw egg is that when a egg is cooked the clear/yellow gooey stuff turns white and turns into a solid. A raw egg doesn't have the white stuff because it has not been added to heat. This is an example of a chemical change.
Is it Chemical or Physical Frying an egg?
Frying an egg is a chemical change in which the protein in the egg white becomes denatured, which causes it to become white and solid. This condition is not reversible by physical means.
How are proteins formed when an egg is cooked?
When an egg is cooked, proteins are not formed. Instead, the protein in the egg white (albumin) is denatured (broken down) and forms a thick white mass.
What are pouched eggs?
eggs that are cooked different from other ones - Perhaps you mean "poached eggs," which are cooked in boiling water without the shell. The idea is that the egg-white becomes a pocket for the yolk.
What if you cooked the egg is it physical or a chemical change?
It is a physical change
Which part of an egg has a good source of protein?
the albumen or the white of an egg when cooked
When an egg is cooked is this a physical change?
Cooking an egg is a chemical change because it cannot be reversed.
