28/09/2026
Here’s a strange thing about cooking…
Most foods become softer when we cook them.
But an egg?
👉 It becomes harder.
Why?
Because cooking changes the proteins inside the egg. When heated, these proteins unfold and join together to form a new network. That is why the runny, transparent egg white becomes firm and white.
So next time you cook an egg, remember:
You are not simply “heating” it. You are changing its structure. 🔬
And this is exactly why science becomes interesting when we stop asking students to simply memorise facts and start asking:
💭 “But WHY does this happen?”
What other everyday things have you noticed that seem to break the usual rules? 👀