Does Cooking an Egg Change It Chemically?

An egg fry includes a chemical transformation. The heat generated during the frying process gives the egg’s molecules energy and causes a long-lasting alteration in the material.

New compounds are created as a result of chemical reactions, and such changes can never be undone (at least without other chemical changes). Through a process known as denaturing, the heat from frying an egg permanently alters the protein’s look and texture.

The egg’s “white” transitions from being essentially clear to actually being white as the liquid turns into a solid. The characteristics of a fried egg differ from those of a raw egg. These modifications are irreversible. Additionally, browning happens, which is another sign of a chemical alteration.

Misha Khatri
Misha Khatri is an emeritus professor in the University of Notre Dame's Department of Chemistry and Biochemistry. He graduated from Northern Illinois University with a BSc in Chemistry and Mathematics and a PhD in Physical Analytical Chemistry from the University of Utah.


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