Question

is cooking egg physical or chemical reaction

Answer 1

Cooking an egg involves both physical and chemical reactions.

Initially, when heat is applied to the egg, it undergoes a physical change as the proteins begin to denature. This means that the heat causes the protein molecules in the egg to unfold and lose their original shape. As a result, the liquid egg white transforms into a solid and the yolk becomes firmer.

At the same time, a chemical reaction known as the Maillard reaction takes place. This is a complex series of reactions between amino acids (proteins) and reducing sugars present in the egg. The Maillard reaction causes browning and the development of new flavors in the cooked egg. This chemical reaction occurs when heat activates the sugars and amino acids, resulting in a series of reactions that produce new compounds and flavors.

Therefore, cooking an egg involves a combination of physical changes (protein denaturation) and chemical reactions (Maillard reaction) to transform the raw egg into a cooked form.