Why does a egg turn white when you cook it?

Answer 1

Hmm, I wasn't sure about this so I did a search. Apparently, the egg white in it's clear uncooked form is a set of tangled protein chains and amino acids. When you beat or cook the egg, you start breaking those chains and the collapse upon themselves and form threads of protein. Those threads are what cause the egg white, to become white.

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Answer 2

The reason for this has to do with heat modulation. For many years this was an enigma, sort of like taboo, but one day an individual priest, father Dialectic experimented with nothing but goose and chicken eggs, and each time he performed these public experiments which were on public display as church people watched, well, after trial and error, father Dialectic finally discovered that the only reason eggs turn more white than yellow orange is because of the infra red violet light from the sun or moon, it matters not if the sun or moon or visible, or so says father Dialectic, and he has this great info documented at the Vatican in Rome. You might want to talk with the acting Pope and see is you could have his permission to get this info in the catholic archives under great experiments of trial and error in foods and fruit veggies. I hope this info atleast gives you some kind of satisfaction to your question.

Answer 3

I think it is because the proteins in the egg white change when heated. This causes the egg white to have different properties. One of these new properties is that the egg white is no longer translucent.

Answer 4

The protein of egg white (otherwise worry-free as albumen) is denatured while uncovered to extreme warmth, this motives the atoms to vibrate violently which disrupts the bonds interior globular proteins. for this reason, the protein molecule alterations its chemical features and interior the case of egg white, it turns into opaque white.

Answer 5

The white is made up of proteins (which are twisted up). The protein (albumin) in the white unravels (or denatures) when it is heated. This changes the structure of the protein and it changes colour as a result and appears white (and not transparent).

Answer 6

when it is cooked certain proteins escape [some of it] which causes it to turn solid and the change in color is simply a link in the chain reaction.the escape of the protein changes the basis of the molecular makeup, changing the texture, color, taste, etc... this is the most simplified explanation that i could offer.

Answer 7

The protein, albumin, coagulates. This means that the molecules shrink and become opaque to light instead of transparent.

Answer 8

Because that's the chemical reaction to the protein when exposed to heat.

Answer 9

you could say that about a lot of foods why do they change colour most of the time its to tell you that it is cooked

Answer 10

Because white is it's color in a solid state