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Warming denatures translucent ovalbumin proteins until they bond into a firm white mesh. The figure is taken from US Department of Agriculture, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.

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Yes. It sits on the Food shelf, one of 1,090 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.

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Heat untangles proteins in egg whites to form a solid gel

Warming denatures translucent ovalbumin proteins until they bond into a firm white mesh

Raw egg whites consist of roughly ninety percent water and ten percent proteins suspended in a loose coil shape. Heating egg whites to around sixty degrees Celsius causes these protein strands to denature and unfold. The unfolded chains then cross-link into a solid three-dimensional network that traps liquid water, transforming clear liquid into an opaque white gel.

Where this comes from

US Department of Agriculture

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Tags: eggs, proteins, coagulation

Heat untangles proteins in egg whites to form a solid gel: the short answers

Where does this come from, and can I check it?: Warming denatures translucent ovalbumin proteins until they bond into a firm white mesh. The figure is taken from US Department of Agriculture, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
Is this really a food fact?: Yes. It sits on the Food shelf, one of 1,090 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
What else can I read about it?: The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.