Is Frying an Egg a Chemical Change?

Egg frying involves a chemical reaction. The frying procedure imparts energy to the egg’s molecules and causes a permanent transformation in the material.

New substances are produced by chemical reactions, and these reactions cannot be reversed (at least without other chemical changes). The heat from frying an egg alters the texture and appearance of the egg’s protein through a process known as denaturing. The liquid transforms into a solid, and the egg’s “white,” which was previously transparent, becomes truly white. The qualities of a fried egg differ from those of a raw egg. These alterations cannot be reversed. Browning is another evidence of a chemical transformation.


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