Why cant a cooked egg go back to raw?

Here's why a cooked egg can't go back to being raw:

* Protein Denaturation: When you cook an egg, the heat causes the protein molecules in the egg white and yolk to unravel and change their structure. This is called denaturation. These changes are irreversible.

* Formation of Bonds: During denaturation, the unraveled protein molecules then form new bonds with each other, creating a more rigid and solid structure. This is why the egg white solidifies and the yolk becomes firm.

* No Going Back: These new bonds are very strong, and they cannot be easily broken by simply cooling the egg down. It would take a lot more energy to break these bonds and return the proteins to their original state.

Think of it like this: Imagine you have a pile of loose yarn. If you weave that yarn into a sweater, you can't just unravel the sweater back into the original pile of loose yarn without completely redoing the weaving process. Similarly, the protein changes in a cooked egg are like weaving the protein molecules into a new, permanent structure.