He explains that when an egg is cooked, the protein molecules unroll themselves, link up and enclose the water molecules. In order to 'uncook' the egg, you need to detach the protein molecules from each other. By adding a product like sodium borohydride, the egg becomes liquid within three hours. For those who want to try it at home, vitamin C also does the trick.
That's from an article on Hervé This, a French chemist whose medium is food.
This entry was published on February 14, 2008 at 11:48 am.
Tags for this entry: food chemistry science hervethis
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