Is Frying an Egg a Chemical Change?

Is Frying an Egg a Chemical Change?A chemical shift occurs when you fry an egg. The heat used in the frying process provides the egg molecules energy and causes a permanent alteration in the material.

New compounds are formed as a result of chemical changes, and these changes are irreversible (at least without other chemical changes). The heat from frying an egg induces denaturing, which changes the texture and look of the egg’s protein permanently.

The liquid turns into a solid, and the egg’s “white” goes from almost clear to completely white. The qualities of a fried egg differ from those of a raw egg. These modifications are irreversible. Browning occurs as well, which is another sign of a chemical alteration.

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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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