What egg nutrients thicken eggs?

It's not specific nutrients that thicken eggs, but rather the proteins within the egg that undergo a change called denaturation when heated.

Here's how it works:

* Egg proteins: Egg whites are primarily made up of two proteins: albumin and globulin. These proteins are long chains of amino acids folded into specific shapes.

* Heat denaturation: When heat is applied, the protein chains unfold and lose their original structure. This process is called denaturation.

* Thickening: As the proteins unfold, they tangle together, creating a network that traps water and thickens the mixture.

Therefore, it's not a specific nutrient, but rather the change in the structure of the proteins that causes the thickening effect in eggs.

While some nutrients, like sulfur-containing amino acids found in egg whites, play a role in creating disulfide bonds that strengthen the protein network, the primary mechanism for thickening is protein denaturation.