Egg albumen appears opaque and turns white when heated because the protein in it has a propensity to cogulate.
- Long chains of amino acids that are raveled up into a carefully organized compact mass make up the proteins found in egg white. This mass is held in place and prevented from unraveling by chemical bonds and interactions between the amino acids in each protein.
- The process of denaturation, which occurs as an egg cooks, is caused by the heat breaking the bonds between the proteins.
- New interactions between these amino acids and the amino acids of nearby proteins emerge as these proteins chains unfold and entangle with other proteins, changing the texture and turning it white.
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