Why do eggs get dry and rubbery when you cook them?

1. Protein Denaturation:

* Heat Changes Protein Structure: When you heat an egg, the proteins within the egg white and yolk undergo a process called denaturation. This means the protein molecules unfold and change shape, forming a network that traps water.

* Overcooked Proteins: If you cook an egg for too long or at too high a temperature, the proteins continue to denature and tighten, squeezing out moisture. This is why overcooked eggs become dry and rubbery.

2. Water Evaporation:

* Moisture Loss: As the egg heats, the water inside the egg starts to evaporate. This is especially noticeable in the white, which is mostly water.

* Excessive Heat: If the egg is cooked at too high a temperature, the water evaporates quickly, leaving behind a dry and rubbery texture.

3. Fat Separation:

* Yolk's Fat Content: The yolk of an egg is rich in fat. When the egg is overcooked, the fat separates from the other components, leading to a greasy and dry texture.

4. Improper Cooking Technique:

* Boiling: Boiling an egg for too long can make it dry and rubbery.

* Over-Stirring: Over-stirring scrambled eggs can also lead to dryness as it releases too much moisture.

Tips for Avoiding Dry, Rubbery Eggs:

* Cook Eggs Gently: Use a lower temperature and cook for shorter periods to prevent overcooking.

* Avoid Overboiling: For boiled eggs, aim for a soft-boiled or medium-boiled consistency.

* Add Moisture: When scrambling or frying, add a splash of milk or water to help retain moisture.

* Don't Overcook: Keep a close eye on your eggs and remove them from heat just before they reach your desired consistency.

By understanding the science behind egg cooking, you can create delicious and perfectly cooked eggs every time.