When an egg cooks in a pan, a type of chemical reaction called a denaturation reaction occurs. Denaturation is a process where the proteins in the egg undergo structural changes due to heat. Let me explain this step-by-step:
1. Proteins in the egg: Eggs contain proteins, including albumin and globulin, which are responsible for the structure and texture of the egg.
2. Heat application: When you place the egg in a hot pan, the heat is transferred to the proteins in the egg.
3. Structural changes: The heat causes the proteins to unfold and lose their three-dimensional structure. This unfolding is known as denaturation.
4. Coagulation: As the proteins unfold, they bond together and form a solid mass. This is what gives a cooked egg its firm texture.
5. Color change: The denaturation reaction also leads to a change in color. The proteins in the egg turn from translucent to opaque as they coagulate.
Overall, the process of cooking an egg in a pan involves denaturation of the proteins, leading to coagulation and a change in color. This is why a raw egg turns solid and changes from a liquid to a solid state when cooked.