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A chemical change occurs when preparing scrambled eggs due to the denaturation of proteins in the egg whites and yolks. When eggs are heated, the proteins unfold and recombine, resulting in a change in texture and structure. This transformation is irreversible; once cooked, the eggs cannot return to their original raw state. Additionally, the Maillard reaction may occur, contributing to flavor and color changes.

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∙ 1y ago

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