The Chemistry of Scrambling an Egg
By Quinn Seys
Eggs have proteins in them that are all curled up into tight balls. When you add heat to this it agitates the proteins causing them to run into each other and into water molecules breaking them apart into long strands instead of tight balls. These egg protein strands then bond to each other trapping the water and cuasing the egg to coagulate.
Egg Proteins- from inside the egg white and yolk
Water Molecules- in the egg
Heat- from a stove top
What happens to the products
They get consumed by humans and then digested by our digestive system.
There really is no environmental impact when scrambling eggs.
Is It Endothermic or Exothermic
Scrambling an egg is endothermic because the egg is taking in the heat not giving it out.
Who is effected by this reaction
Anyone who likes to eat scrambled eggs or just eats scrambled eggs in general.
Scrambled eggs are Essential
Without scrambled eggs there would be no Mc.Gridles or really anything that Mc.Donalds sells really and then where would we be? ( eating somewhere more healthy)