What happens when an egg is fried?

1. Heat Transfer:

* The heat from the pan causes the egg white (albumen) to coagulate, forming a solid mass.

* The heat also causes the egg yolk to thicken and solidify, but it tends to remain more fluid in the center.

2. Protein Denaturation:

* Heat breaks down the protein molecules in the egg, causing them to change shape and solidify.

* This denaturation is what gives the fried egg its characteristic texture.

3. Water Evaporation:

* The water content of the egg evaporates during cooking, leaving behind a concentrated mixture of proteins and fats.

4. Maillard Reaction:

* When the egg white comes into contact with the hot pan, the sugars and amino acids react, creating the golden-brown color and a slightly savory flavor.

5. Fat Emulsification:

* The fat from the yolk mixes with the cooking oil, creating a smooth, creamy texture.

6. Texture Changes:

* The egg white becomes firm and rubbery, while the yolk retains some fluidity. The texture of the fried egg depends on the cooking time and temperature, with longer cooking times resulting in a firmer yolk.

7. Flavor Development:

* The Maillard reaction contributes to the overall flavor of the fried egg, adding a savory and slightly nutty taste.

In summary:

The heat causes the proteins in the egg to denature and solidify, the water evaporates, and the Maillard reaction creates the characteristic color and flavor. The result is a delicious, versatile breakfast staple!