Why does a soft egg becomes hard?

A soft egg doesn't actually "become" hard; it's more about the transformation of the protein structure within the egg. Here's a breakdown:

* Raw Egg: The proteins in a raw egg are in a loose, liquid form. This is why a raw egg is soft and runny.

* Cooking: When you heat an egg, the protein molecules begin to unravel and unfold. This is called denaturation.

* Hardening: As the temperature rises, the unfolded proteins collide and form new bonds, creating a more rigid structure. This process is called coagulation.

* Hard-Boiled Egg: The longer you cook an egg, the more proteins denature and coagulate, leading to a harder, more solid texture.

Factors Affecting Hardness:

* Temperature: Higher temperatures lead to faster denaturation and coagulation, resulting in a harder egg.

* Time: The longer you cook an egg, the more proteins denature, leading to a harder egg.

* Type of Egg: Eggs with higher protein content tend to become harder when cooked.

* Age: Older eggs tend to be harder than fresher ones because the proteins have already begun to break down.

So, in essence, a soft egg doesn't "become" hard, but rather its proteins change structure due to heat, resulting in a harder texture.