The proteins present in the clear liquid or the albumen of an egg, undergo a change when the egg is heated or boiled. They are denatured. The existing bonds in the proteins break and new bonds are formed. The chain-like protein (albumen) molecules are folded up into little balls, when it’s cold and give it the transparent liquid appearance. However, on heating, the molecules unfold and start getting tangled up with one another. They become bigger in size, flow less easily and scatter light more effectively, becoming white as clouds, instead of the transparent gel.
Why does the clear liquid in an egg turn white when it is cooked?
