Why do eggs turn rubbery when overcooked?
Show answer & explanation
Answer: Proteins denature and tighten
Shells transfer minerals inside — Wrong. Shells don't transfer minerals during cooking. Texture change is from protein denaturation inside the egg.
Proteins denature and tighten ✓ — Correct! Egg proteins (ovalbumin, ovotransferrin) unfold and bond when heated. At best temp (~70°C), they form a tender network. Overcooking causes proteins to squeeze together too tightly, expelling moisture and creating a tough, rubbery texture. It's over-coagulation!
Yolk hardens trapping liquid — Wrong. The yolk does harden, but rubberiness comes from egg white proteins over-coagulating throughout the entire egg.
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