An egg yolk holds protein, fat, and water. When the egg is heated, the yolk undergoes a chemical change. The proteins unravel and bind to one another, which results in a network of proteins that traps water. When superheated, a liquid can be brought to a temperature above its normal boiling point (without actually turning into a gas). The superheated state is quite unstable, so the liquid can turn into vapor rapidly when disturbed. 🎥 credits @__vector__ | vt.physics
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An egg yolk holds protein, fat, and water. When the egg is heated, the yolk undergoes a chemical change. The proteins unravel and bind to one another, which results in a network
vt.physics. vt.physics · Original audio. An egg yolk holds protein, fat, and water. When the egg is heated, the yolk undergoes a chemical change. The proteins unravel and bind to one another, which results in a network of proteins that traps water. When superheated, a liquid can be brought to a temperature above its normal boiling point ...
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