What happens when you drop an egg into boiling water?

1. Heat Transfer: The hot water immediately starts transferring heat to the egg. The egg white (albumen) and yolk (vitellus) are primarily made up of water and protein.

2. Protein Denaturation: As the egg heats up, the proteins in the egg white and yolk start to denature. This means the protein molecules lose their structure and change shape.

3. Coagulation: The denatured proteins form bonds with each other, creating a solid network that traps the water. This is why the egg white and yolk solidify as the egg cooks.

4. Texture Changes: The amount of time the egg is cooked in boiling water determines the texture of the cooked egg:

* Soft-boiled egg: The white is still slightly runny, and the yolk is creamy. This usually takes around 3-4 minutes.

* Medium-boiled egg: The white is fully set, and the yolk is still soft. This takes around 6-7 minutes.

* Hard-boiled egg: Both the white and yolk are fully set and firm. This usually takes around 8-10 minutes.

5. Other Effects:

* Color Change: The yolk of the egg will change color from pale yellow to a darker yellow or orange as it cooks.

* Surface Bubbles: The air inside the egg expands as it heats up, potentially causing some air bubbles to form on the surface of the egg.

It's important to note that overcooking an egg can make it rubbery and tough. So, pay attention to the time and make sure you cook your eggs to your desired level of doneness.