Can You Unboil An Entire Egg
Scientists have discovered the way to unboil an egg. When heated via boiling, an egg that is only water and protein forces its protein strands to stick together to form the solid egg white and yellow yolk. They dissolve those stuck protein strands with chemicals and unboil the egg.
Chemists at the University of California, Irvine, in collaboration with Australian researchers, have created a process that can “blanch” egg whites, turning a solid into a liquid in minutes. Scientists at the University of California, Irvine have developed a way to dissolve egg whites by “unraveling” their proteins, a development that could significantly reduce the cost of any biotech process that requires the folding of egg whites. Chemists working in California and South Australia have figured out how to blanch egg whites, a process they think could change the way proteins are made in medical labs and food production. A new study published in ChemBioChem by scientists at the University of California, Irvine shows how they can significantly reverse the clumping process by adding chemicals to a cooked egg.
In a study that could significantly reduce the cost of cancer treatment and food production, a team of Australian and American chemists, led by Professor Gregory Weiss of the University of California, Irvine, has developed a way to bleach proteins. Recently learned how to take eggs from fresh to hard-boiled to raw. Earlier this year, Australian scientists demonstrated the change using hard-boiled egg whites, showing that rotational-induced shear stress causes denatured proteins to fold back, returning the egg whites to their original, clear state.
|A boiled egg is cooked in hot boiling water||An Omelet is generally cooked in oil and on a frying pan|
|Boiled egg tends to be more healthy||Omelets are healthy too, but a little less in nutrients|
|Boiled egg will have an oval shape||Omelet can take any shape but is usually is presented in a pie shape|
|No specific ingredients are needed for the boiling of an egg||Omelets can have tomatoes, spinach, and so much more|
The scientists boiled the egg for 20 minutes before focusing on restoring the protein in the egg white to its previous state. The University of California reported that the process of diluting egg white proteins and putting them in a machine returned lysozyme to about 85 percent of its pre-boil activity. Weiss began converting the protein from egg whites into form by first dissolving boiled egg whites overnight in a chemical solution of urea. To return these proteins to their transparency, Weiss and Weiss’ team first added a chemical that turned a solid into a liquid.
In one group experiment, Weiss and his colleagues started with an egg white and boiled it at 194 degrees Fahrenheit (90 degrees Celsius) for 20 minutes until its protein became lumpy. By cooking a hard-boiled egg, Gregory Weiss and his colleagues took it to the point where the protein turned into tangles.
When you boil an egg, what basically happens is that the proteins in it open up and then curl up into a confusing, messier shape. A hard-boiled egg becomes hard as the proteins mix with other proteins and displace water. When you boil an egg, you expose these tightly folded proteins to a lot of heat energy that breaks the weak chemical bonds.
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Eggs are mostly water and protein, and when you boil them, the heat energy causes tightly packed protein molecules to unfold and expand in a process called denaturation. When an egg is dropped into boiling water, the heat breaks weak atomic bonds and the chains begin to unravel and break. When the egg boils, the weak bonds that hold the protein filaments together break, allowing the protein to move freely and form new bonds with other protein filaments. Eggs contain protein—long chains of amino acids that are tangled together.
A raw egg is initially a liquid because both the yolk and the protein are essentially water sacs containing dispersed protein molecules… When we heat an egg, all of its molecules move faster and faster, collide with each other, get stronger and stronger and over time begin to break the bonds that hold long protein chains in their compact, folded form. Simply put, the proteins that scientists make in the lab often become like the white spongy material in a hard-boiled egg, when researchers actually want it to be more liquid, like in a raw egg. To recreate the pure protein, known as lysozyme, after the egg has been boiled, the scientists add a substance called urea, which chews the egg whites, turning the solid material into a liquid.
They then decided to reverse the process, converting the protein into a pure protein called lysozyme by adding urea, which breaks the chemical bonds that cause the coagulation chains to stack up incorrectly. They added urea to liquefy cooked egg whites, then put them in a vortex device to separate the egg whites and restore them to their original state. The researchers then dissolved the proteins with a chemical called urea, placed them in test tubes, and centrifuged them vigorously and quickly in a very expensive and very stylish blender. The team then used a device called a vortex device, developed by Weiss colleagues at Flinders University in Australia, that uses shear forces in a microfluidic film to shape egg white proteins into tangled shapes.
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Then researchers at the University of California, Irvine used a powerful machine, developed by Australian scientists, called a fluid vortex device, to detangle the long, tangled strands. To resolve the mess, Weiss and his team of chemistry students came up with a way to gently apply mechanical energy to separate the entangled proteins and allow the entangled proteins to fold up. Watch the video to find out how the scientists planned to unravel the egg whites and let them curdle. Boiling Hard-boiled eggs, in fact, mean the return of proteins to their original protein form.
What is a perfect hard-boiled egg?
A perfect hard-boiled egg looks something like this; the egg whites are firm and no longer liquid. The yolk turns to a semi-solid, creamy version of itself. The yolk may look uncooked, but the hard-boiled is perfect in this state. You may cook it for longer if you prefer a solid yolk.
Is it safe to eat an overcooked egg?
Eating an overcooked hard-boiled egg is not recommended. Overboiling releases hydrogen sulfide (a toxic gas) in the whites of the egg, which can be dangerous if consumed. Overcooked yolks have a green coating around them, which signifies that the egg is not safe for consumption.
Can you microwave a peeled hard-boiled egg?
Yes, you can and these microwave peeled hard-boiled eggs end up with a scrumptious snack. All you need to cut the egg into two halves and place the eggs on a microwave-safe plate for 10 seconds intervals at medium temperatures until warm.