TED-Ed: How to unboil an egg - Eleanor Nelsen

The video explores the concept of unboiling an egg by reversing the denaturing of proteins through mechanical energy. It explains how proteins in eggs unfold and entangle when heated, forming a solid mass. By using a centrifuge and a chemical called urea, scientists can untangle and refold these proteins, returning them to their original state. This technique has potential applications in pharmaceuticals, where protein refolding is crucial. However, the process is limited to specific conditions and cannot reverse chemical changes like the Maillard reaction.

What is the process called when proteins unfold and change shape due to heat?

What is the principle of microscopic reversibility mentioned in the text?

Explain how the spinning technique helps in unboiling an egg.

Why can't the unboiling method be applied to a whole egg in its shell?

How does boiling an egg differ from other cooking processes like the Maillard reaction?