Most people are familiar with the egg as a source of protein. But what happens to the protein when an egg is fried? Surprisingly, the protein in an egg does not break down into amino acids during frying. This is because the oil used in frying breaks down the proteins into peptides which are not recognizable by the human body.
When an egg is fried, what happens to the protein in the egg?
The answer to this question will tell you how to cook an egg properly.
When we cook an egg, we put the egg in a pan and heat it. The liquid in the egg becomes hot. Heat makes proteins in the egg change their shape, and that is what we call cooking. If we were to take a look at the proteins in the egg before cooking, the proteins would be shaped like coils. But after cooking, the proteins would be straight lines.
You can see the difference between the raw and cooked egg here.
After the egg is cooked, the proteins are straight and straight. This means that the proteins in the egg are still alive.
When an egg is fried, it undergoes various chemical reactions. Most important is the formation of cholesterol, which helps in the absorption of fat by the body. Cholesterol is also formed in the liver from saturated fats found in meats, milk, butter and cheeses. This excess cholesterol then gets deposited in the bloodstream.
Egg whites don’t have cholesterol and therefore they don’t contain any cholesterol. However, the yolk has cholesterol and other things. As a result, after frying the egg, the protein in the yolk will break down and combine with the fat in the egg and form a gel-like substance called albumen.
This process is called coagulation and it is beneficial for the cooking of eggs. The end product is called “cooked albumen” and is useful for sauces, gravies and other dishes.
In the end, when an egg is fried, the protein in the egg denatures and forms a new molecule. This molecule has a different shape and can no longer interact with other molecules in the egg. This is what causes the egg to become solid.
