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Scientists unscramble egg proteins

Put this on your skillet and scramble it: Scientists have now figured out how to unboil egg whites. Raw eggs are chock-full of complex proteins folded into intricate shapes. The proteins are very sensitive to changes in pH or temperature, which cause them to unravel and tangle in a process called denaturation. That’s what makes an egg turn from clear to white in the frying pan. Now, UCI News reports that chemists have discovered a way to untangle the proteins and reset them back into their original conformation. The process involves adding a urea substance that reliquefies the egg white and then placing the mixture into a vortex fluid device, which applies mechanical stress that coaxes the protein into refolding correctly. Egg-straordinary!

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