If you act to heat a whole egg, the protein molecules like you when you whip the egg whites. unfold to form new links and create a network of proteins, this time with the molecules
Water caught in the net. While the egg cooks, the network extends protein, pressing moisture, and the egg is opaque. The longer you cook the egg, the tighter the net
be. If you cook eggs too long protein network, the contract is strong enough to imposeall the moisture. Therefore, egg custard and enforcement, because the eggs are rubbery.
If the eggs mixed with milk or water before cooking, the molecules of liquid around you and the eggs coagulate the protein molecules separated, making it more energy (more heat) to the protein molecules. Scrambled eggs with the milk of a normal soft scrambled eggs cooked at the same temperature.
If you boil an egg in its shell, the air inside expands andbegins to escape through the shell as bubbles. Sometimes, however, is the air force sufficient to break the shell. Since there is no way to predict in advance whether a particular egg is strong enough to withstand the pressure of the blowing air, the best solution is to give vent to create a security thread a needle through the larger end of the ice before you start to cook. Or you can slow the rate at which expands the air inside the case by starting the egg in cold water and leaveDuring warm-ups, such as running water, but heats up cold in hot water - this makes the air expand so rapidly that the pan is almost certain to crack.
When the egg is heated, a little 'of the protein is broken down into its white, the release of sulfur from the left with egg forms hydrogen to hydrogen sulfide, the gas that gives rotten eggs their distinctive smell. The hydrogen sulfide accumulates in the vicinity of the coolest part of the egg - the yolk. The yolk contains iron, which is nowdisplacement of hydrogen sulfide to form a green iron-sulfide-ring around the yolk of hard-boiled egg.
