What happens to the egg in a pancake when cooked?

* Denaturation: The heat from the pan disrupts the protein bonds in the egg white and yolk. This causes the proteins to unfold and tangle together, a process called denaturation. This is why the liquid egg mixture transforms into a solid pancake.

* Coagulation: As the proteins denature, they solidify and form a network, trapping water and fat within the structure. This process is called coagulation. The egg white coagulates at a lower temperature than the yolk, which is why the white sets first.

* Maillard Reaction: The heat also causes the sugars in the egg to react with amino acids, leading to the Maillard reaction. This creates the browning and contributes to the complex flavors in the pancake.

* Fat Emulsification: The fat from the egg yolk and any added fat (like butter) emulsifies with the water in the batter, creating a smooth and consistent texture. This emulsification helps the pancake to hold its shape.

Overall, the egg acts as a binder, providing structure and texture to the pancake. The protein coagulation gives it solidity, the Maillard reaction adds flavor and color, and the fat emulsification creates a smooth and consistent texture.