Why Does a Scrambled Egg Turn From Liquid To Solid When Cooked and How Does Denaturation Solidify Protein?
Not all changes between solid and liquid are to do with melting or cooling, including congealing scrambled eggs and polymerisation of plastics. Yolk and albumen, egg white, get their textures from globular proteins dissolved in them. The globules form because the chain-like protein molecules curl up into balls. Electric charges
