Is making scrambled eggs a chemical change?

* Protein Denaturation: The heat from cooking causes the proteins in the egg white and yolk to unravel and change shape (denature). This is an irreversible chemical change.

* Formation of New Compounds: The denatured proteins react with each other, forming new compounds that give scrambled eggs their texture and color.

* Color Change: The yolk turns from a pale yellow to a darker yellow due to the breakdown of pigments and the formation of new compounds.

While scrambled eggs are still primarily composed of the same ingredients as raw eggs, the chemical structure of those ingredients has changed significantly. This is what distinguishes a chemical change from a physical change.