Something interesting from todays studies: Heating an egg makes the egg white go white and hard. This process is called denaturing and changes the tertiary and quaternary structure of the proteins in the eggwhite.
If your body heat rises over 43 degrees Celsius, the Proteins begin to denature. You cook. Left long enough in this temperature extreme, don’t be surprised if your local funeral director cooks up some bacon and asks your relatives if they would like the remains fried, scrambles, or poached.
Bon appetit!
Tags: bon appetit, cooking, proteins, university
