Eizen made the following fascinating comment.
‘Hello I did something with a snow and an egg. So 2 days ago I was really bored so I decided to go outside at my backyard and put a full non-cooked egg in a snow, I covered the egg with the snow.. Then 2 days later I went back and took the egg, then I took the shell off then it was like a boiled egg but it was raw when I put in the snow then I cut the egg and the yolk looks exactly like a boiled egg… So I’m curious how that happens?
What an interesting discovery, so of course I checked it out. Not having any snow where I live I did the next best thing and popped a fresh egg into the freezer. Left it there for 2 hrs and then took it out. The first thing that I noticed was that the shell was cracked. What do you think that indicated? I then removed the shell, and it did look like a white boiled egg and the yolk looked exactly the same as the yolk of a boiled egg – just as Eizen had observed.
So let’s look at the structure of an egg.
The Albumen is 90% water and 10% proteins and fats. It is however a homogenous mixture (Do you know what homogeneous means?). As the egg freezes the water/ice particles expand and push away the fat and protein particles so the Albumen begins to reflect the colour of the fat and protein colours instead of the transparent water particles … it turns white.
There is the potential for lots of further investigations here to test the thoughts suggested above. At what point in the freezing does the Albumen turn white? Why does the egg cracking occur?
Interesting addition (15/03/17)
I have just read about the ‘skin or membrane’ that covers the Albumen, it’s a form of Collagen, the stuff that keeps our joints together. A little experiment ….put an unboiled egg into a beaker of vinegar …..the vinegar will slowly dissolve the eggshell ….. you will then be able to investigate how strong the Collagen is.
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