What happens to the albumin of an egg?

When an egg is heated, the albumin undergoes a process called denaturation. This process causes the protein to unravel and lose its structure, resulting in a change in the egg's texture.

The albumin in an egg is a water-soluble protein that makes up about 10% of the egg white. It is responsible for the egg white's thick and viscous consistency. When the egg is heated, the heat causes the albumin molecules to vibrate and collide with each other, which disrupts their hydrogen bonds and other weak bonds. This causes the albumin molecules to unfold and become tangled together, resulting in the formation of a gel.

The process of denaturation is irreversible, so the albumin will not return to its original state once it has been heated. This is why hard-boiled eggs have a different texture than raw eggs.

The temperature at which albumin denatures varies depending on the type of egg. For example, the albumin in a chicken egg denatures at a temperature of about 160 degrees Fahrenheit (71 degrees Celsius). The albumin in a duck egg denatures at a slightly higher temperature, about 170 degrees Fahrenheit (77 degrees Celsius).