What happens inside an egg when its cooked properly?

When an egg is properly cooked, several physical and chemical changes occur inside it. Here is a step-by-step explanation of what happens:

1. Heat Transfer:

- When the egg is exposed to heat from a cooking surface or boiling water, the heat begins to transfer from the outside of the egg towards its center.

2. Coagulation of Proteins:

- The main proteins in an egg white are ovalbumin and globulins. As the temperature increases, these proteins start to coagulate or solidify.

3. Gel Formation:

- As the proteins coagulate, they form a network that traps water and other components of the egg white, resulting in the formation of a gel-like structure. This is why the egg white turns from transparent to opaque as it cooks.

4. Yolk Changes:

- The yolk of the egg is primarily composed of lipids, proteins, and water. As it is heated, the proteins in the yolk also start to coagulate, causing the yolk to thicken.

5. Denaturation:

- The high temperature causes the denaturation of various enzymes and other proteins within the egg. Denaturation means that these proteins lose their original structure and function.

6. Color Changes:

- The yolk starts to turn from a pale yellow to a bright yellow color due to chemical reactions between the proteins and pigments in the yolk.

7. Hardening of the White and the Yolk:

- As the cooking continues, the gelled egg white becomes firmer, and the yolk becomes more opaque and solid.

8. Food Safety:

- Proper cooking also helps to kill any potentially harmful bacteria or microorganisms that might be present in the egg, making it safe for consumption.

It's important to note that the cooking time and temperature required to achieve properly cooked eggs may vary depending on the cooking method and desired level of doneness. Overcooking the eggs can make them tough and rubbery, so it's essential to monitor them closely during the cooking process.