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When we cook an egg why does the eggwhite solidify while the yolk is liquid?
Wiki User
∙ 14y ago
It solidifies because of the eggwhite's protein. The liquid is made up of 10% protein and 90% water. The protein is made up of long chains of amino acids. When heated the weak protein bonds break and the proteins unfold. Then the amino acids form weak bonds with the amino acids of other proteins (coagulation).
Wiki User
∙ 14y ago
Wiki User
∙ 14y agoThe yolk of an egg appears to float in the center of the albumen (egg white) because protein strands hold it there. That dense white stringy substance beside the yolk is called Chalaza and it made of the same proteins as the albumen, just thicker. The Chalaza starts like a thin string. the strand usually becomes twisted, as the yolk moves about inside the egg, pulling the chalazae along with it. The chalazae develop a spiral pattern, just like a string which has been repeatedly twisted, and the twists stay in place because of the weight of the yolk which prevents the chalazae from unwinding.
Wiki User
∙ 15y agoThe inside of a egg goes solid when you hard boil it because of the heat during cooking.
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