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Eggs become lighter during cooking due to the evaporation of moisture and the breakdown of proteins. As the egg white and yolk heat up, water content decreases, leading to a less dense structure. Additionally, the proteins denature and coagulate, creating a more airy texture, which contributes to the overall lightness of the cooked egg. This process is particularly noticeable in methods like boiling or scrambling.

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AnswerBot

6d ago

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