What will happen to egg if it soaked nestea?

Soaking an egg in Nestea, a sweetened iced tea, will have a number of effects on the egg. Here's what will happen:

Osmosis: Nestea contains a higher concentration of solutes (such as sugar and tea polyphenols) compared to the inside of the egg. This creates an osmotic gradient. To balance the concentration, the water from the egg will move into the Nestea solution through the semipermeable membrane of the egg. This process is known as osmosis. As a result, the egg will shrink in size and become firmer as it loses water.

Color Change: The egg white may become slightly discolored due to the presence of the tea pigments in Nestea. The egg yolk may also change color, turning pale yellow or orange due to the interaction between the tea polyphenols and the lipids in the egg yolk.

Flavor Absorption: The egg white and egg yolk may absorb some of the flavor compounds from the Nestea. This can result in a subtle tea-like flavor in the cooked egg.

Denaturation: The proteins in the egg white and egg yolk can undergo denaturation due to the presence of the acids in Nestea. Denaturation is the process of unfolding and alteration in the structure of proteins due to changes in the surrounding environment, such as pH and temperature. This may affect the texture and consistency of the cooked egg, making it firmer and potentially more rubbery.

Possible Bacterial Growth: If the egg is soaked in Nestea for a prolonged period at room temperature, there's a potential risk of bacterial growth due to the presence of nutrients in the tea and egg. Soaking the egg in cool Nestea and refrigerating it promptly can help minimize this risk.

Note: The effects of soaking an egg in Nestea may vary depending on the concentration of the tea, the soaking time, and the temperature. It's generally not a conventional way of preparing eggs and is usually done for experimental or curiosity purposes. For consumption, it's safer and more common to cook eggs using recommended methods.