Why does the liquid in egg become solid when all liquid evaporate?
The liquid inside the egg turns solid not because of liquid evaporation. Eggs are rich in protein, especially the egg whites. It’s this protein that causes eggs to become hard when boiled. Here’s how it works: Protein is a chain of amino acids. These amino-acid strings fold back on themselves (the way the strings fold determines the protein’s chemical and biological properties). The proteins are held in place by weak bonds (non-covalent) between different parts of the amino-acid string. When you break those strings, by various methods, you are denaturing the protein. You can denature a protein in several different ways. Here are two ways to do it with eggs: Heat – When you heat an egg, the proteins gain energy and literally shake apart the bonds between the parts of the amino-acid strings, causing the proteins to unfold. As the temperature increases, the proteins gain enough energy to form new, stronger bonds (covalent) with other protein molecules. When you boil an egg, the heat first
