Is frying an egg chemical or physical properties?

Physical Changes:

* Heat Transfer: The heat from the pan causes the egg white and yolk to increase in temperature.

* Changes in State: The water in the egg white and yolk evaporates, turning from a liquid to a gas. This causes the egg to solidify.

* Color Change: The yolk changes color due to the heat, but this is mainly a change in the pigment's appearance, not its composition.

Chemical Changes:

* Protein Denaturation: The heat breaks down the bonds holding the protein molecules in the egg together. This causes the proteins to unfold and tangle, resulting in the firm texture of cooked egg.

* Maillard Reaction: This is a chemical reaction between amino acids and sugars that occurs when the egg white and yolk are heated. The Maillard reaction is responsible for the brown color and savory aroma of fried eggs.

In summary: While the act of frying itself is a physical process involving heat transfer and changes in state, the actual changes happening to the egg's components are primarily chemical. The heat triggers protein denaturation and other chemical reactions that alter the egg's texture, color, and flavor.