We all know that when eggs are cooked over a long period of time it becomes hard boiled. Why is it so when liquid water boils and solid ice melts but liquid eggs turn solid?
Actually in eggs, it contains proteins such as Ovalbumin. In proteins, the basic unit of amino acid forms a chain of polypeptide which then coils to form a 3 dimensional shaped protein. Its shape is held in place by weak hydrogen bonds that can break under heat. When we cook, the hydrogen bonds that keep the protein in its 3 dimensional shape breaks causing the protein to lose its original shape and become denatured. The denatured protein in the eggs would then be long coils of polypeptide that ends up forming an interconnected mass with each other becoming a solid. A hard boiled egg is then formed.
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